Name: Roast Quails with Whisky Marmalade Sauce
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

The lifelessness experienced in so many churches in our day can be traced directly to the multitudes of families in those churches which contain Sunday-morning Christians only. It is plain to see the cause for such deadness when such individuals are not consistently worshiping God in private. Statistics reveal that only 11 percent of all professing Christians in America read their Bible or some portion of it once a day. If so few professing Christians are spending time alone with God, it should not be surprising that family worship as a practice among professing Christian families is practically nonexistent.

Jerry Marcellino

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.
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