Gressingham 2 whole quails without giblets
£4.69 (£14.66 per kg)
Preparation & Storage
- Make a meal worth talking about in just over half an hour Ready in 35 minutes 1 Brush with oil. 2 Roast for 25 minutes. 3 Let it rest, then serve. It's easy to cook this gamey white meat Roast quail with bacon, sage, balsamic glaze and watercress. You will need: 2 quail 4 rashers of bacon 1 bunch fresh watercress - washed 2-3 teaspoons of balsamic glaze/syrup 8 leaves fresh sage 1 tablespoon olive oil Half a lemon Salt and pepper Pre -heat the oven to 190°C, Fan 170°C, Gas Mark 5. Brush the quail with olive oil and lightly season with salt and pepper. Lay 4 sage leaves on to the breasts of each quail and wrap 1 rasher of bacon around each quail with the widest part of the rasher on top. Place into a baking tray, and place the 2 remaining rashers alongside the quail. Cook in the middle of the oven for 45 minutes. After approximately 20 minutes of the cooking time, remove the 2 loose rashers from the baking tray and set aside. Return the quail into the oven to complete cooking. Meanwhile, thinly slice the loose bacon and place into a mixing bowl with the watercress. When the cooking time is complete remove the baking tray from the oven and allow the quail to rest for 10 minutes. Mix the watercress with the sliced bacon, the olive oil and a squeeze of lemon. Divide on 2 plates. When the quail has rested, remove the blackened bacon from around the quail and place each bird on top of the salad. Add another squeeze of lemon and a drizzle of balsamic on each quail and also into the salad, then serve. Enjoy.
Keep refrigerated 0°C to + 4°C. Once opened, use within 24 hours. If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.
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