Braised Quail With Baby Vegetables And Herb

Leadership in the church should always be shared – that is one reason that the apostolic pattern was to appoint a plurality of elders rather than a solitary elder in all the churches (Acts 14:23). But leaders too need to recognize one of their number as leader. This is an inbuilt principle of life, and we should not despise it. Husband and wife are equal, but leadership naturally rests with the husband. Children are equal in a family, but the oldest is looked to first when a crisis occurs. In some situations there may be one elder or spiritual leader who is actually called “the pastor,” who will be expected to lead his fellow leaders; and in others there will be a team ministry. But in every team there has to be a leader (Derek Prime and Alistair Begg).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
	English	Sainsbury10	4	Servings

INGREDIENTS

1	T	Oil
2		520 g packs fresh whole
		quail
1		250 gram who baby carrots
		8oz
250	g	Patty pan or baby
		courgettes halved 8oz
250	g	Shallots, peeled and halved
		8oz
300		White wine, 1/2 pint
300		Stock, 1/2 pint
1 1/2	t	English mustard
2	T	Freshly chopped tarragon
2	T	Freshly chopped parsley
3	T	Half fat creme fraiche
1	t	Cornflour, blended in a
		little
		cold water
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Heat the oil in a large flameproof casserole, add the quail and brown
on all sides. Remove from the pan.  Add the vegetables and brown,
stirring occasionally.  Arrange the quail on top of the vegetables,
pour over the wine and  stock, bring to the boil then reduce the heat
and simmer gently for  35-40 minutes until the quail are tender. Remvoe
the quail and keep  warm.  Stir in the mustard, most of the herbs, the
creme fraiche, blended  cornflour and seasoning to taste. Simmer for
3-4 minutes, return the  quail to the vegetables, spoon over some of
the sauce, sprinkle over  the remaining herbs and serve.  Notes
Delicious served with herby creamed potatoes.  Converted by MC_Buster.
NOTES : A delicious main course of tender quail with a rich herby
mustard sauce.Perfect served with herby creamed potatoes.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Jesus welcomes you back”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 300 Calories From Fat: 163 Total Fat: 18.3g Cholesterol: 162mg Sodium: 176.8mg Potassium: 330.2mg Carbohydrates: 28.1g Fiber: 2.3g Sugar: 14.7g Protein: 7.1g