| 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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