| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 2 | Servings | ||
INGREDIENTS
| 6 | Oven ready quails | |
| 1 | Garlic clove, peeled and | |
| halved | ||
| lengthways | ||
| 2 | T | Oil |
| 75 | g | Butter |
| 4 | Sprigs rosemary, fresh | |
| 1 | T | Soft brown sugar |
| 24 | Shallots or baby onions | |
| peeled | ||
| 150 | Chicken stock | |
| 250 | g | Oyster mushrooms, cleaned |
| 1 | Clove garlic, crushed | |
| 90 | Orange marmalade | |
| 60 | Malt whisky | |
| 1 | Lemon, juice of |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 492
Calories From Fat: 399
Total Fat: 45.4g
Cholesterol: 80.6mg
Sodium: 32.9mg
Potassium: 808mg
Carbohydrates: 21.1g
Fiber: 4.4g
Sugar: 11g
Protein: 5.7g