QUAIL HOW TO COOK RECIPES

Name: Quail Roasted with Honey, Cumin and Orange Juice
Total time: 40 min
Yield: 4 servings
Ingredients: 8 quail, patted dry and left whole; Salt and pepper to taste; 2 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed orange juice; 2 tablespoons honey; 1 teaspoon minced garlic; 1 tablespoon ground cumin

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE RECIPE ...

Quail Roasted with Honey, Cumin and Orange Juice Recipe ... image

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin

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

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE RECIPE ...

Quail Roasted with Honey, Cumin and Orange Juice Recipe ... image

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin

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.

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