| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 4 |
|
Quails |
| 8 |
|
Spring onions; chopped |
| 1 |
|
Chilli |
| 4 |
|
Sprigs oregano |
| 1 |
tb |
Chopped oregano to garnish |
| 3 |
oz |
Pancetta; cut into lardons |
| 4 |
|
Cloves garlic; chopped |
| 2 |
tb |
Cognac |
| 1 |
|
Glass white wine |
| 1/2 |
|
Lemon; juice of |
| 2 |
oz |
Butter |
|
|
Flour on a tray with salt and pepper |
INSTRUCTIONS
This serves 4 as a starter or 2 as a main course.
Melt the butter in a frying pan. Put a sprig of oregano into each quail,
then dust the quails with the flour mixture on the tray. Brown them in the
butter, turning from time to time.
Put the pancetta into a hot casserole dish and cook until it is nice and
crispy, stirring from time to time. Pour the cognac over the quails and set
it alight to burn off the alcohol.
Put the garlic, spring onions and some of the oregano in with the bacon and
stir. Cook for a few minutes, add the wine and deglaze the pan. Put the
quails into the casserole dish, cover and cook for 12-15 minutes.
Remove the quails and place on a dish. Drain the bacon/onion mixture and
scatter over the quails.
To make the sauce, add 1oz butter and the lemon juice to the frying pan.
Turn up the heat, taste for seasoning and pour over the quails. Garnish
with oregano.
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