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Quails on Mushrooms         HT  MC   30mins

Serves 4     Hot   Poultry  Game Bird  Vegetables  Herbs  Main course   Gluten Wheat Free   Eggless



25g/1oz Butter

2 tbsp Olive Oil

4 oven-ready Quails

4 Bay Leaves

8 Sprigs Fresh Thyme

4 very large Flat Mushrooms

Salt and Black Pepper

2 tbsp Fresh Parsley, chopped

Grated rind of 1/2 Lemon

1 Garlic Clove, crushed




1. Preheat the oven to 230C, 450F, Gas mark 8 and heat the olive oil and butter in a shallow ovenproof dish in the top half of the oven while you prepare the quails.


2 . Wash the birds inside and out and pat dry with kitchen paper. Place two sprigs of thyme and a bay leaf into each cavity. Clean the mushrooms and remove the stalks.


3. Lay the mushrooms, skin sides down, in the ovenproof dish containing the heated oil and butter, and place a quail on the centre of each. Baste the quails and around the edges of the mushrooms with the oil and butter and season well with salt and pepper.


4. Roast the quails for 20 minutes, or until their juices run clear when the flesh is pierced with a skewer basting them occasionally.


5. Meanwhile, place the parsley, lemon rind and garlic in a bowl and mix well.


6 . A few minutes before the quails have finished cooking, sprinkle some of the parsley mixture over each and return to the oven. Serve hot.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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