Quails can be cooked many ways. Â This is a rapid casserole full of flavours. It combines classic meat spices with vanilla and red-current flavours. Â It is probably better to be kept to close family circles or close friends as the easting process can be a little messy! Time to get your “Le Creuset” dish out!
For four quails. Â 1 per person for a light dinner.
Preparation and cooking – 40 min
Ingredients
- Quails
- For the spice mix:Â 1 teaspoon of paprika, 2/3 teaspoon of turmeric, 1/2 teaspoon sumac, 2/3 teaspoon ground vanilla powder, olive oil to make a paste.
- 4 gloves garlic
- 2 large shallots
- 1 cup red-current (use frozen ones)
- salt, pepper
- fresh kitchen herbs
- 1 tablespoon brown sugar
- Butter
- 1 cup of white wine
Method
- Prepare the spice paste
- Crash the garlic and place inside each quail some fresh herbs and the equivalent of one clove of garlic.
- Rub the spice paste over the quails.
- In a thick bottom pan (with a lead) , melt 1 tablespoon of butter and brown the quails together with the shallots. Â Then add rapidly the wine, red-current, sugar, salt, pepper. Cover.
- Cook slowly for 20 minutes of so, adding a little water if the sauce has evaporated (and to retain moisture).
- Just before serving, round up the sauce with a piece of butter.
- Serve with fresh greens and grilled potatoes.
