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Ингредиенты
- 6 x Oven ready quails
- 1 x Garlic clove, peeled and halved lengthways
- 2 Tbsp. Oil
- 75 gm Butter
- 4 sprg rosemary, fresh
- 1 Tbsp. Soft brown sugar
- 24 x Shallots or possibly baby onions, peeled
- 150 ml Chicken stock
- 250 gm Oyster mushrooms, cleaned
- 1 x Clove garlic, crushed
- 90 ml Orange marmalade
- 60 ml Malt whisky
- 1 x Lemon, juice of
Инструкции
- 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 min, then remove and leave covered in a hot place.
- Heat the remaining butter with the sugar in a large pan, then add in the onions and glaze. Add in the stock and cook gently approximately 12-15 min. Add in the mushrooms sliced, with some extra butter, then add in the garlic and stir, season and keep hot.
- 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: Heat the marmalade and add the whisky and lemon juice.
