forum: Food & Drink

#1 Fri 16 Feb 07 3:34pm


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Occupation Occupied
From My House
Member since Fri 11 Nov 05

Frozen skinless quailX4, any ideas?

Quick and easy please.

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#2 Fri 16 Feb 07 7:34pm


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Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Frozen skinless quailX4, any ideas?

Tandoori quail

1/2 cup plain yogurt
1/4 cup minced fresh ginger
2 tablespoons minced garlic
4 teaspoons tandoori masala
About 1/2 teaspoon salt
4 quail (about 1/4 lb. each)

1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 teaspoon salt.

2. Rinse quail and pat dry. Using poultry shears or a sharp knife, cut out the backbone of each quail. Turn birds skin side up and press with the palm of your hand to flatten; a few bones will crack.

3. Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day.

4. To barbecue, place quail on an oiled grill over medium-hot coals or over medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Close lid of gas grill. Cook quail, turning as needed, until skin is well browned and meat at breastbone is still pink (cut to test), 12 to 14 minutes total. Season to taste with salt.

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#3 Fri 02 Mar 07 7:01am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Frozen skinless quailX4, any ideas?

Spiced Quail With Curried Butter Sauce
6  quail 
1/2  teaspoon grated fresh ginger 
1/2  teaspoon ground cardamom 
1/2  teaspoon ground cumin 
1  tablespoon lime juice 
Curried Butter Sauce
2  egg yolks 
2  teaspoons curry powder 
1  tablespoon lemon juice 
1  clove garlic, crushed 
1  teaspoon dry mustard 
125  g butter, melted and hot 

Combine quail, ginger, cardamom, cumin and lime juice in a bowl, refrigerate a few hours or overnight.
Just before serving, tie quail legs together and cover the legs with aluminium foil.
Place quail on a rack in a baking dish and cook in a moderate oven about 30 minutes or unti browned and tender, keep warm.
Curried Butter Sauce:.
Blend or process egg yolks, curry powder, juice, garlic and mustard until smooth.
With motor running, pour in hot bubbling butter a little at a time, blend until mixture is thickened.

Savory Pineapple Baked Quail

8  whole quail (skin on) 
1 (20  ounce) can sliced pineapples, drained and juice reserved 
2  teaspoons Worcestershire sauce 
2  teaspoons Dijon mustard 
1  teaspoon dried rosemary leaves 
1  tablespoon cornstarch 
1  small lemon, thinly sliced 
salt and pepper 

Heat oven to 400 degrees.
Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.
In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
Pour pineapple and lemon slices over quail.
Place baking dish in oven.
Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
Arrange quail and pineapple slices on platter.
Strain sauce if desired, add salt and pepper to taste and serve on the side.

Marinated Quail in Honey

1 tsp. coriander seeds, lightly crushed
Salt and freshly ground black pepper
2 tbsp. clear honey
Chopped parsley to garnish
2 onions, sliced
1 1/4 cups dry cider
8 quails
1 1/4 cups chili vinegar
2 tbsp. butter
2 tbsp. vegetable oil

1. Mix the coriander, honey, onion, cider, and vinegar in a large bowl (not a metal one). Add the quails and marinate overnight.

2. Preheat the oven to 350 degrees. Drain and reserve the marinade. Dry the quails with paper towels. Heat the butter and oil in a large casserole. Add the quails, 4 at a time, seasoning them with salt and black pepper. Brown on both sides.

3. Put all the birds in the casserole and pour the marinade over them. Cover and cook in the oven for 40-45 minutes, basting occasionally, or until tender. Garnish with chopped parsley to serve.

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