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Difference between revisions of "Stewed quails"
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Revision as of 16:18, 29 July 2012
Stewed quails - about this recipe
This recipe is based on a combination of Spanish recipes for quail. In Spain, they seem to be eaten much more than they are in the UK.
Servings
4 as a main course or 8 as a snack or first course
Ingredients
- 4 tablespoons oil
- 8 quails
- 8 rashers of streaky bacon
- 3 medium onions, peeled and diced
- Uses::Garlic, to taste, chopped
- 2 teaspoons dried oregano
- 150 ml dry cider or white wine
- 1 litre hot vegetable or chicken stock, or enough to cover
- Seasoning
- Parsley to garnich, coarsely chopped
Method
- Heat the oil in a saucepan.
- Wrap a rasher of bacon around each quail and add to the pan with the onion.
- Cook until all sides of the [quails]] are beginning to brown, the stir in the garlic and oregano.
- Cook for a few minutes until the garlic is golden.
- Add the cider or wine, the stock and seasoning.
- Cover, and simmer for about 45 minutes until the quails are cooked.
Serving suggestions
Garnish with the parsley and serve with fried potatoes and/or salad.
Chef's notes
We added 1 bulb of garlic for 2 quails, but vary the quantity as desired. We used back bacon which is too short really and fell off the quails as they were browning.
