Recipe for Watercroft Quail 
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Yield:
6
Ingredients:
Amount Ingredient
12 x quail boned
1 x salt and freshly ground black pepper
2 tbl lime marmalade
25 gm butter
mushroom farce:
50 gm butter
3 x shallots finely chopped
350 gm button mushrooms coarsely chopped
50 gm breadcrumbs (about 2 slices)
1 sm egg beaten
sauce:
150 ml good chicken stock
1 x juice of 1 lime
1 x 200ml carton of creme fraiche
Instructions:
Instructions: For the mushroom farce melt the butter in a pan on the boiling plate and satire the shallots for about 1 minute.

Cover and transfer to the floor of the simmering oven for 10 minutes.

Add the mushrooms toss quickly in the butter and cook for another 2 minutes on the boiling plate.

Remove from the heat add the breadcrumbs and egg and season well. Leave to cool.

To stuff the quail pull back the skin at the front of each bird season and fill the cavity with the farce using a dessertspoon then fold back.

Put all the quail into the large greased roasting tin.

Put the marmalade into a saucepan with the butter and heat very gently on the simmering plate stirring well until the marmalade has melted and combined with the butter.

Brush the birds with this mixture.

Cook in the roasting oven in the highest position for about 15 minutes until golden brown.

Remove from the oven transfer the birds to a warmed serving dish using a slotted spoon and keep hot in the simmering oven while making the sauce.

To make the sauce scrape all the bits from the base and sides of the roasting tin add the stock and stir briskly to reduce a little nn the floor of the roasting oven.

Add the lime juice and creme fraiche and heat gently stirring well until it has a smooth creamy consistency.

Season add the chopped parsley and serve with the quail.

With short term cooking (chicken quail or rack of lamb say) the aga does not brown meats very well so I glaze them with something like redcurrant jelly which gives the meat both colour and gloss. Here I use marmalade. This is a variation on Watercroft Chicken (qv). Ask your good quality independent butcher about boned quail. He can get them from his local speciality wholesalers or from Smithfield Birmingham Manchester Glasgow and Edinburgh markets. If he has o problem contact suppliers: The Teesdale Trencherman Startforth Hall Barnard Castle Co. Durham DU2 9RA (Tel: 01833 638-370) who also do mail order.

Serves 6

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