Quail with baked bacon

Season the quails to taste with salt / delicacy, pepper, oregano, basil, dill (this is what I used, you can put whatever greens you like), sprinkle with a little oil and leave in the fridge for a few hours, preferably overnight.

It is not mandatory to leave the quails for a few hours with spices if they are young, but this way they have time to taste the spices, the meat to freeze (if they are older) and they are much tastier. Wrap each quail in a slice of bacon and fix with a toothpick.

Put the quail with bacon in the tray, add a little oil over them, wine, bay leaves and cover with foil, then put in the preheated oven for about 1 hour. From time to time, sprinkle with a little sauce from the tray so that the bacon does not dry out.

Quails can be served with any kind of garnish or even simple, they are so tasty that they don't need anything else next to them.

A recipe with simple baked quails with which you can't go wrong and with which you will surely impress your guests.



Norwegian potatoes au gratin with bacon and sour cream

Norwegian potatoes au gratin with bacon and sour cream. A simple recipe for baked potatoes with slices of smoked ham (kaiser, bacon) and a great sour cream sauce. The recipe is extremely quick: cut the potatoes, cut the ham and shape into the oven. You will see!

Why do you call them Norwegian potatoes? Maybe this recipe also appears in the Norwegian culinary repertoire & # 8230, although I have the impression that it is a bit like "French potatoes". That is, the name is not related to the country of origin. The recipe for French potatoes you can find it here.

My grandmother from Sibiu found the recipe in a German magazine from the & # 821770 years and there they were called like this: & # 8222Norwegische Kartoffeln & # 8221. I think I still have somewhere the piece of paper cut from that magazine. What is certain is that these au gratin potatoes are very tasty and filling and are very easy to prepare. It is a winter recipe because it contains many calories. It also resembles the dauphinoise potato recipe.

You can also make a version without ham & # 8211 like this as I did here.

If we have to boil eggs and potatoes for French potatoes, in the case of Norwegian potatoes we use raw potatoes directly. They will boil directly in the sauce composed of milk and cream and will absorb it. A madness! If I think about it, Nordics cook a lot of milk dishes & # 8211 like fish & # 8211 here milk trout recipe. The fish cooked this way has a phenomenal taste!

My heat resistant vessel has the dimensions of 30 x 23 x 6 cm. You can use Jena glassware. Yes, Jena (not & # 8222yena & # 8221) is pronounced & # 8222iena & # 8221 and is the name of the German city where these vessels come from. From the ingredients below results 6-8 servings. The advantage is that these Norwegian potatoes can be easily reheated in the microwave.


Bake in the oven with flavored butter

Ingredient:

  • 8 whole quails, around 180-200 grams each, washed and washed with a kitchen napkin
  • 1 small lemon
  • 100 grams of butter
  • 2-3 large cloves of garlic
  • 4-5 branches of fresh thyme
  • 2 rosemary branches (about 12-15 cm. Length each)
  • 2-3 sage leaves
  • 60 ml. of defatted chicken soup
  • salt and pepper
  • steamed or mashed vegetables (to taste) as a side dish

First of all, I prepared a fragrant butter, for which I used butter, grated peel of 1/2 lemon, 1 large clove of garlic, sage, 1 sprig of rosemary (leaves only), 2 sprigs of thyme , the leaves break off the branches), the juice from 1/2 lemon, salt and pepper to taste (as it is all about taste, the taste of this aromatic butter is great). I put all the ingredients specified above in the blender and mixed them vigorously until they were homogenous. Next, the skin of the meat quails is carefully removed, above the chest and if we succeed laterally (great attention, the skin is fragile). Thicken the aromatic butter under the skin, 1-2 teaspoons of each quail, and distribute it evenly, massaging lightly.

Cut the remaining half of the lemon into 8 pieces (with the whole skin), break the preserved rosemary branch and the thyme sprigs into 8 pieces, slice the remaining usutroi slices. In each quail put 1 piece of lemon, thyme, rosemary, garlic slices and distribute the remaining flavored butter. Close the quail cavity by gathering the legs tightly together and pricking with a toothpick. The quails thus prepared are salted and peppered on the surface and placed in a tray suitable for the oven, together with the chicken soup. Cover the tray with aluminum foil and put it in the preheated oven at 200 degrees Celsius.

The quails are covered for about 30 minutes, then the foil is removed and further cold for another 25-30 minutes, until they are nicely browned. The quails will cook quickly because they are small, but in principle they are hung when, being pricked with a fork in the thickest area of ​​the thighs, they release clear juices, without blood, and the meat is soft. Cover the quails with aluminum foil and let them rest for 10-15 minutes before serving.


How to prepare the asparagus garnish

In the meantime, I prepared the garnish. I chose asparagus because I simply adore it and then I wanted to keep the color line of the martisor :).

To clean the asparagus I use the potato peeler. After that I passed it through a stream of cold water and cut the wooden ends. I tied it in a bouquet with kitchen thread and boiled it vertically in a high pot, covered, for 12 minutes. I put water to the base of the peaks, because they are very tender and will boil in the steam formed in the pot.
Then I drained it and fry it in butter and salt.

I served the quails with asparagus and a glass of red wine. A delight! Good job and good appetite!

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Cook with Oana: How to (not) cook quails in the oven

Well, it's time to show you how not to do something like me. It's true that it was the first time I cooked and tasted game (I'm talking about the past because it took me a while to decide to put this post), but I said to try to cook and then eat / eat quail in the oven.

I researched on the net and in my "inspiration" I decided to combine several recipes because I "felt" that it would work out…)

I had eight frozen quail quails, which look like a miniature chicken, whose neck I cut with scissors because I didn't like how they looked so long and disproportionate to those necks. Then I thought it would be good to freeze them in the evening, that is, to put them in a brine. I split them with scissors where I could, then I put them in a bowl with a few bay leaves, a few cloves of garlic, salt, pepper, olive oil and a little red wine. Then I covered the dish and left it in the fridge from evening to morning.

I thought their wine was fatal, because they were so eggplant in the morning when I took them out of the fridge that you wanted to be scared of them. However, I started cooking them because I didn't want to waste them, plus I'm always eager to try something new. It's good that I didn't film the operation because I was making fun of the wonders I had on every quail I took in my hand.

Preparation for the oven:

I drained them as much as I could with a kitchen napkin, and I prepared what I needed for the next stage: a lemon cut into slices and each slice cut in half, a whole clove garlic, salt, 100 g. Butter, rosemary, pepper, thyme then I made the aromatic butter, which I prepared in the mixer as follows: butter, grated peel and juice from half a lemon, garlic clove, rosemary and thyme leaves, salt and pepper to taste.

I then struggled to apply the quail butter, which I had somewhat removed the purple skin and which I could not dry enough with the napkin.

I also introduced lemon, garlic and other rosemary threads.

I placed them lightly in the tray, not before closing the "hole" with toothpicks caught and stuck in the legs. Then I put wine on them.

And I covered them with aluminum foil, not before adding a little salt, pepper and nutmeg.

I took them out from time to time to rotate them and see how they look…

Then I took out the foil and let them crisp a little. They didn't make any crust (they didn't even have skins on them), but they came out very eggplant and didn't really inspire the family at lunch. I tasted them and they weren't really bad, although the game meat has a special taste, fragile but at the same time strong, dense. I seasoned them with sun-dried tomatoes in oil because I felt the need for something pasty next to them.

Now if you know more about quails and understand where I went wrong, please tell me, the man by mistake learns. Honestly, I don't even know if I will have the opportunity to receive or buy quails, but it's good to know what I sinned with in this recipe. Thank you for your understanding anyway.

Oana Grecea, Ganduri si Bucatareala
PS: More thoughts, impressions and tips on Facebook.


Quail farm

quail
bacon
pepper
salt / delicate
Bay leaves
greens (oregano, basil, dill) or whatever you like
oil
become white 1 glass
Method of preparation:

Season the quails to taste with salt / delicacy, pepper, oregano, basil, dill (this is what I used, you can put whatever greens you like), sprinkle with a little oil and leave in the fridge for a few hours, preferably overnight.

It is not mandatory to leave them with spices for a few hours if they are young, but this way they have time to taste the meat from the spices to freeze (if they are older) and they are much tastier.
Wrap each quail in a slice of bacon and fix with a toothpick.

Put the quails in the tray, add a little more oil over them, wine, bay leaves and cover with foil, then put in the preheated oven for about 1 hour.
From time to time, sprinkle with a little sauce from the tray so that the bacon does not dry out.

They can be served with any kind of garnish or even simple, they are so tasty that they don't need anything else next to them.


Quails on a bed of vegetables

Prepare the marinade: in a large bowl combine the wine, vinegar, thyme leaves and a pinch of salt.

The quails are cut in two (long) and marinated for 1-2 hours.

Meanwhile, cut the onion into rings, the bacon into small pieces, and the potatoes and carrots into thin slices.

Add the chopped ingredients and broccoli in a bowl, season with salt and pepper, and mix.

Then, put the ingredients in the bowl in a heat-resistant bowl greased with butter, on top arrange the thyme sprigs, the butter pieces and the marinated quails.

Cover with aluminum foil and put in the preheated oven at 180 C for 15-20 minutes.

Remove the dish from the oven, grease the quails with oil and bake for another 15 minutes, without aluminum foil.


Bake in the oven

Another specialty we try quite often are quails. The meat is extremely tasty and has a special aroma. Baked quails are a delight !!

8-10-12 quails (how many do you have)
150 gr bacon
1 onion
2 cloves of garlic
1 bay leaf
1 glass of semi-sweet white wine or 1 glass of cider
oil
salt pepper

The quails are cleaned, the organs are removed and washed. Drain well and dry well. Sprinkle with plenty of salt and pepper.

Heat 3-4 tablespoons of oil and quickly brown the quails, to close the pores. Drain the oil and place in a baking tray, together with the onion cut into quarters, the bay leaf and the sliced ​​garlic cloves.

Cut the bacon into small pieces and sprinkle over the quails.

Cover with parchment paper and bake for about an hour.

Remove the tray, pour the wine and put it back in the oven for another 30 minutes, during which time sprinkle every few minutes with the liquid from the tray.
Serve with garlic and dill sauce, along with a polenta or mashed potatoes.


Video: Πως ξεχωρίζουμε το φύλο των ορτυκιών. (December 2021).