COOKING QUAIL RECIPES
SCOTCH QUAIL EGGS RECIPE | JAMIE OLIVER RECIPES
Total Time 25 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 180ºC/gas 4.
- Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
- Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
- Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
- Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
- Roll each round in the beaten egg, then the breadcrumbs until fully coated.
- Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
- Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.
Nutrition Facts : Calories 97 calories, FatContent 5.9 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 0.3 g sugar, SodiumContent 0.3 g salt, FiberContent 0.2 g fibre
QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE - NYT COOKING
Provided by Mark Bittman
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
- After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 522, UnsaturatedFatContent 22 grams, CarbohydrateContent 11 grams, FatContent 33 grams, FiberContent 0 grams, ProteinContent 43 grams, SaturatedFatContent 8 grams, SodiumContent 572 milligrams, SugarContent 9 grams
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