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    Pot-Roast Quail with Grapes

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    Pot-Roast Quail with Grapes

    Serves: 4


    • 85g butter
    • 1 onion, finely diced
    • 1 clove garlic, finely diced
    • 1.2kg washed white grapes
    • 8 plump oven-ready quails
    • 3 tablespoons brandy
    • Salt
    • Ground black pepper
    • 3 sprigs parsley, plus 2 tablespoons finely chopped parsley
    • 1 lemon, finely grated


    1. Preheat the oven to 190°C/gas mark 5. Melt half the butter in a saucepan and sauté the onions and garlic until soft. Add three-quarters of the grapes, cover and cook over a medium-low heat until they soften. Mash them up and increase the heat a little. Continue to cook for 20-25 minutes, until their skins are swimming in juice. Meanwhile, cover the remaining grapes in boiling water, drain and peel. Halve, seed and set aside.
    2. Melt the rest of the butter in a casserole dish large enough to fit the quail in one layer. Fry the birds on all sides until lightly coloured. Dowse in brandy and set alight. Once the flames have gone out, add the grape halves and parsley sprigs. Strain the grapes, pushing them against the sieve to release all their juice. Add to the quail, season to taste and place in the centre of the oven.
    3. Cook for 20 minutes, then reduce the temperature to 170°C/gas mark 3 and cook for 20 minutes. Skim off the excess fat and mix in the chopped parsley and lemon zest. Serve with homemade sweet potato crisps.

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