|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Quails on Mushrooms HT MC 30mins Serves 4 Hot Poultry Game Bird Vegetables Herbs Main course Gluten Wheat Free EgglessIngredients: 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 Instructions 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.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
