| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Coxon’s kit, Coxon2 | 2 | servings | |
INGREDIENTS
| 6 | Oven ready quails | |
| 1 | Garlic clove; peeled and halved | |
| ; lengthways | ||
| 2 | tb | Oil |
| 75 | g | Butter |
| 4 | Sprigs rosemary; fresh | |
| 1 | tb | Soft brown sugar |
| 24 | Shallots or baby onions; peeled | |
| 150 | ml | Chicken stock |
| 250 | g | Oyster mushrooms; cleaned |
| 1 | Clove garlic; crushed | |
| 90 | ml | Orange marmalade |
| 60 | ml | Malt whisky |
| 1 | Lemon; juice of |
INSTRUCTIONS
FOR THE SAUCE Pre-heat oven to 190C/325F/gas 5. Rub the quails with the garlic. Heat the oil and half the butter in a large pan. Stuff the birds with a sprig of rosemary and season and put into the pan and brown all over. Place into the oven and cook for 12-15 minutes, then remove and leave covered in a warm place. Heat the remaining butter with the sugar in a large pan, then add the onions and glaze. Add the stock and cook gently approximately 12-15 minutes. Add the mushrooms sliced, with some extra butter, then add the garlic and stir, season and keep warm. Portion the cooked quail and place on to a plate. Scatter with the oyster mushrooms and onions and spoon over the marmalade sauce. For the sauce: Melt the marmalade and add in the whisky and lemon juice. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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