I love trying out new food, new recipes and weekends give me the time and opportunity needed to ,, experiment,, in the kitchen.
Never had quail before, but was ready to give it a try so when I found some at the market, simply had to buy them .
Came home, did some research on how to cook it and voila, this is what I came up with : delicious roasted quail with a warm salad made out of quinoa and roasted veggies such as sweet potato, pumpkin, apples, onions, fennel and red witlof.
Quails are very small birds, similar to chicken, so their meat does not need a lot of preparation, but it does need some attention as it can overcook easily. They are super healthy, full of vitamins and proteins and can be the main attraction of a family / friends dinner gathering. Making this delicious dish will for sure impress everyone not only visually but also with taste and flavor .
Pre-heat the oven to 180 degrees. Make sure you take the quail out of the fridge at least 10-15 mins before cooking. Dry them out with a paper town and coat them with oil, salt, pepper and thyme. For making it even more tender, I took orange slices that were sprinkled with salt, pepper, nutmeg, fresh thyme and cloves, just like in the picture below, stuffed each quail then left them marinate for about 10-15 minutes. The citrus and cloves taste will not overpower the tastiness of the bird, but it will give some tenderness and an autumn-like flavor that goes perfect with the side dish.
Once the marinating time is over, use a pan to brown the quails and give them a beautiful color, for 3 minutes each side. Use a tbsp. of oil and one of butter and coat constantly the bird in the pan juices to make sure it cooks evenly. Once all sides are panned, place the meat in a baking tray and cook in the oven for about 15-20 minutes. As a tip, do make sure that you do coat the quail every 7 minutes with juice from the baking tray or, in case too less, some oil. This way the meat will be juicy and tender.
Take out of the oven , let rest for about 3 minutes and serve with a fresh salad or warm side-dish. My version was made with a delicious autumn harvest and quinoa salad, recipe found here. That being said, you can pair this bird also with other side-dishes, should you not be a fan of grains, but I would suggest to keep it ,,light,, and keep the dish as a whole low fat.
Below you can find the list with all ingredients I used and steps to make it yourself. If you do give it a try, let me know how it came out.
Hope you enjoyed it just as much as I did
⏳ : 5 minutes preparation, 15 minutes marinating, 30 minutes cooking
Serves : 3🍴
For the Quails
- 5 quails , paper dried
- Salt, pepper, nutmeg
- A handful of fresh thyme
- 1 orange
- 10 cloves
- 1 tbsp. of butter
- 1 tbsp. of oil for marinate and more for the pan frying.
- For the side dish view recipe here
For the side dish check :
- Pre-heat oven to 180 degrees.
- Take the quail out of the fridge, dry it with a paper towel and set aside
- Mix 1 tbsp. of oil, ½ a tsp of salt, fresh pepper and thyme and coat the quail
- Take slices of orange, sprinkle with salt, pepper, nutmeg, thyme and put on each side 1 cloves, just like in the picture above. Stuff the quails each with one slice and rest for 15 minutes
- Take a hot pan, add the butter + oil, and fried the quail on each side for about 3 minutes, until its nicely colored. It shouldn’t to be cooked through, we just want to give it some color before placing it in the oven for about 15-20 minutes
- Make sure you coat the bird every 7 minutes in juices from the baking tray, or oil if needed, just to make sure if doesn’t dry out.
- Remove from the oven, let cool down for 3 minutes and serve
- And voila, your dinner is served.