Roast quails with whisky marmalade sauce

2 servings

Ingredients

Quantity Ingredient
6 Oven ready quails
1 Garlic clove; peeled and halved
; lengthways
2 tablespoons Oil
75 grams Butter
4 Sprigs rosemary; fresh
1 tablespoon Soft brown sugar
24 Shallots or baby onions; peeled
150 millilitres Chicken stock
250 grams Oyster mushrooms; cleaned
1 Clove garlic; crushed
90 millilitres Orange marmalade
60 millilitres Malt whisky
1 Lemon; juice of

Directions

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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Carlton Food Network

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