Cailles au nid
Or Qualis in their nest.
Serves 2
2 quail (oven-ready)
bacon (I used unsmoked back but dry-cured streaky would be better)
grapes
1 Large baking potato
Potatoes for mashing
Red wine
Spring Onion
Garlic
Wash the baking potato well. Scoop out the flesh until you have just a few millimetres (about 1/4 inch) of potato left on the skin. Rinse the starch out, brush both sides with olive oil, place on a baking tray and season with salt and cracked black pepper.
Stuff the quails with a little diced bacon and grapes (2 or 3 per bird). Cover the breasts with slices of bacon and place in an oven-proof dish with chopped spring onion, finely chopped garlic and red wine. You could also add a few grapes halved if the fancy should take you. Any remaining bacon can be added to the pan.
Bake the quail and the potato skins in a preheated oven (200C/180 Fan, 400 F, Gas 6) for about 15-20 minutes.
Meanwhile, boil and mash the flesh scooped out of the potato skins, and the remaining potatoes. Add butter, salt and cracked black pepper and strong cheddar. Stir in a good teaspoonful of English mustard and the same of wholegrain. Taste and adjust the seasoning.
Take the quail out of the oven and leave to rest while you make the sauce.
To the liquid in the pan, add another good glug of red wine and a teaspoonful or so of Dijon mustard. Stir well and allow to simmer while you assemble the quails' nests.
Plate up the potato shells then place the quail in them. Spoon over a small amount of the sauce. Serve the mash and the remaining sauce.
I served it with corn on the cob and carrot batons.
Serves 2
2 quail (oven-ready)
bacon (I used unsmoked back but dry-cured streaky would be better)
grapes
1 Large baking potato
Potatoes for mashing
Red wine
Spring Onion
Garlic
Wash the baking potato well. Scoop out the flesh until you have just a few millimetres (about 1/4 inch) of potato left on the skin. Rinse the starch out, brush both sides with olive oil, place on a baking tray and season with salt and cracked black pepper.
Stuff the quails with a little diced bacon and grapes (2 or 3 per bird). Cover the breasts with slices of bacon and place in an oven-proof dish with chopped spring onion, finely chopped garlic and red wine. You could also add a few grapes halved if the fancy should take you. Any remaining bacon can be added to the pan.
Bake the quail and the potato skins in a preheated oven (200C/180 Fan, 400 F, Gas 6) for about 15-20 minutes.
Meanwhile, boil and mash the flesh scooped out of the potato skins, and the remaining potatoes. Add butter, salt and cracked black pepper and strong cheddar. Stir in a good teaspoonful of English mustard and the same of wholegrain. Taste and adjust the seasoning.
Take the quail out of the oven and leave to rest while you make the sauce.
To the liquid in the pan, add another good glug of red wine and a teaspoonful or so of Dijon mustard. Stir well and allow to simmer while you assemble the quails' nests.
Plate up the potato shells then place the quail in them. Spoon over a small amount of the sauce. Serve the mash and the remaining sauce.
I served it with corn on the cob and carrot batons.