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Stuffed quails


Preparation: wash and clean the quails well and put them in a deeper bowl. Pour over them a mixture made of 100 ml of oil, 150 ml of semi-dry white wine, 100 ml of water, salt, pepper, a teaspoon of paprika, a tablespoon of chopped herbs (I put sage and a little rosemary, both from the freezer as I had ). Leave it to stand in this mixture in the fridge for at least 3 hours, it is ideal to leave it the night before until the time of preparation.

Prepare the composition with which we will fill the quails, cut the chicken pieces into small pieces and the mushrooms and thin slices of green onions. If you prefer a more homogeneous composition, you can do everything with the robot to obtain a composition similar to minced meat (I prefer the pieces to remain).

Put the 2 tablespoons of olive oil in a pan and when it is hot add the chicken liver, mushrooms and green onions. Season to taste and cook over low heat for 8-10 minutes.

Then let the composition cool and when it is just warm add the bread crumbs soaked in milk, then squeezed well, and a whole egg. Mix well with a spatula and season if necessary. With this composition we fill the quails well to keep them swollen, and then we place them in a bigger pan with high walls. I tied the legs with a thread so that they stay close and I carefully arranged them in the pan, I didn't sew the place for the filling because it doesn't come out and it looks better that way. Pour over them the composition in which they were soaked, cover with a lid and let them simmer for the first 10-15 minutes, rotating them from time to time.

After 10-15 minutes we can leave the fire a little higher and turn them carefully to be done on both sides for another 5-10 minutes. After the water has dropped from them, we taste a little fishing with a fork behind a quail to see if it is well done, it must remain a little firm so that it is not too soft as it loses its flavor. Serve hot with whatever garnish you want, this time I made a few slices of potatoes and a few fresh broad pods dipped in butter.

If you decide to make this dish for sure you will not be disappointed and the guests will surely be delighted.


Baked quail with white asparagus

I don't know how others are, but when I propose something to myself, I don't feel well and calm until I finish that something. As you may have noticed, the last recipes posted are specially prepared for a wonderful contest, which has a fabulous prize at which I have been dreaming with my eyes open for a long time.

The choices I made for the previous recipes were not easy, but I decided relatively quickly. Instead, for the main course it was a bit difficult. Not because I had no ideas, on the contrary, they were so crowded in my head that at one point I was already disoriented.

In the morning I was thinking about preparing a fish, then the idea fell through because I didn't want to repeat myself, then I thought about beef and I said that's it. I went shopping and once I arrived I suddenly changed my mind when I saw these little wonders, from which I quickly wrapped about six pieces under the desperate eyes of the vegetarian child :).

And so, in the end I managed to prepare this recipe which is part of the menu with which I participate in the & # 8222KitchenAid de Martisor & # 8221 contest, hosted by Retetecalamama.ro.


Quails stuffed on a bed of red cabbage

They have been waiting for these stuffed quails for a long time to appear & # 8222 on the screen & # 8221. But I simply failed to make time for them as well, although I often set out to do so. But now I told myself that it is no longer possible and I have to get to work! I don't know if you've eaten quails before, it was the first time for me. Initially I could not believe how small and fragile they are (that's why you will see in the collage a picture with one of the quails, which fit in the palm of my hand!). They are very tasty and as a result we will meet such tiny birds.

Quails stuffed on a bed of red cabbage

Ingredients for 2 servings Quails stuffed on a bed of red cabbage:

  • 2 eviscerated quails
  • 2 green onion threads
  • 1/2 mar
  • 50 grams of butter (I used 82% fat butter)
  • 1 slice of bread without crust
  • 1 teaspoon freshly squeezed lemon juice
  • 3-4 threads of fresh parsley
  • salt, pepper to taste
  • 1/4 red cabbage
  • 3 green onions
  • salt, pepper to taste
  • 1 tablespoon olive oil
  • 30 ml of plain water

Preparation Stuffed quails on a bed of red cabbage:

  1. Wash the quails and season both outside and inside (attention: they are fragile)
  2. Prepare the filling as follows: cut the bread into cubes, clean the onion and cut it into rounds, and wash the apple and cut it into cubes. Saute onion and apple in 1/2 of the amount of butter, then add the bread and chopped parsley. Season lightly and add lemon juice. Leave to cool.
  3. The quails are filled with this filling and closed with 1 toothpick.
  4. Tie the feet of the quails with a string so that they do not fall apart in the oven.
  5. The skin of the quails is finely pricked with a toothpick.
  6. Grease a heat-resistant glass bowl with a little butter, place the filled quails, and cut the rest of the butter into pieces and place over the quails.
  7. Cover the dish with the lid and place in the preheated oven.
  8. The stuffed quails are baked over a moderate heat (200 degrees) until they acquire a reddish color, and if they are pricked in the pulp with the toothpick, no blood will drain, but a clear liquid (approx. 20 min in my case). Careful! each oven is unique, so the quails need to be closely monitored, as they can burn very easily. Advice: From time to time it is good to sprinkle lightly with the sauce from the tray, and in the last minutes of standing in the oven, remove the lid and leave it uncovered, to brown it nicely.
  9. Prepare the garnish: wash the red cabbage and cut finely.
  10. Salt and pepper the red cabbage, place it in a heat-resistant dish, add the oil and plain water, then put it in the hot oven, letting it boil under the lid. The red cabbage is ready when it has softened enough to reach consistency al dente.
  11. Start mounting on the plate: first place a bed of red cabbage, over which is placed a stuffed quail (from which the toothpicks and string were removed) and decorate as desired (I chose a steamed carrot and 1 / 2 yellow cherry rosie).
  12. Quails stuffed on a bed of red cabbage are served immediately.

If you like these quails stuffed on a bed of red cabbage, do not hesitate to give them 5 stars in the box below and leave me a comment on the blog. Your comments are not erased, they are landmarks and sources of information for new visitors. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!


Quails stuffed on a bed of red cabbage

They have been waiting for these stuffed quails for a long time to appear & # 8222 on the screen & # 8221. But I simply failed to make time for them as well, although I often set out to do so. But now I told myself that it is no longer possible and I have to get to work! I don't know if you've eaten quails before, it was the first time for me. Initially I could not believe how small and fragile they are (that's why you will see in the collage a picture with one of the quails, which fit in the palm of my hand!). They are very tasty and as a result we will meet such tiny birds.

Quails stuffed on a bed of red cabbage

Ingredients for 2 servings Quails stuffed on a bed of red cabbage:

  • 2 eviscerated quails
  • 2 green onion threads
  • 1/2 mar
  • 50 grams of butter (I used 82% fat butter)
  • 1 slice of bread without crust
  • 1 teaspoon freshly squeezed lemon juice
  • 3-4 threads of fresh parsley
  • salt, pepper to taste
  • 1/4 red cabbage
  • 3 green onions
  • salt, pepper to taste
  • 1 tablespoon olive oil
  • 30 ml of plain water

Preparation Stuffed quails on a bed of red cabbage:

  1. Wash the quails and season both outside and inside (attention: they are fragile)
  2. Prepare the filling as follows: cut the bread into cubes, clean the onion and cut it into rounds, and wash the apple and cut it into cubes. Saute onion and apple in 1/2 of the amount of butter, then add the bread and chopped parsley. Season lightly and add lemon juice. Leave to cool.
  3. The quails are filled with this filling and closed with 1 toothpick.
  4. Tie the feet of the quails with a string so that they do not fall apart in the oven.
  5. The skin of the quails is finely pricked with a toothpick.
  6. Grease a heat-resistant glass bowl with a little butter, place the filled quails, and cut the rest of the butter into pieces and place over the quails.
  7. Cover the dish with the lid and place in the preheated oven.
  8. The stuffed quails are baked over a moderate heat (200 degrees) until they acquire a reddish color, and if they are pricked in the pulp with the toothpick, no blood will flow, but a clear liquid (approx. 20 min in my case). Careful! each oven is unique, so the quails need to be closely monitored, as they can burn very easily. Advice: From time to time it is good to sprinkle lightly with the sauce from the tray, and in the last minutes of standing in the oven, remove the lid and leave it uncovered, to brown it nicely.
  9. Prepare the garnish: wash the red cabbage and cut finely.
  10. Salt and pepper the red cabbage, place it in a heat-resistant dish, add the oil and plain water, then put it in the hot oven, letting it boil under the lid. The red cabbage is ready when it has softened enough to reach consistency al dente.
  11. Start mounting on the plate: first place a bed of red cabbage, over which is placed a stuffed quail (from which the toothpicks and string were removed) and decorate as desired (I chose a steamed carrot and 1 / 2 yellow cherry rosie).
  12. Quails stuffed on a bed of red cabbage are served immediately.

If you like these quails stuffed on a bed of red cabbage, do not hesitate to give them 5 stars in the box below and leave me a comment on the blog. Your comments are not erased, they are landmarks and sources of information for new visitors. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!


Marcel Iorga

However, I start with this picture, not with the final result of the recipe as I used to, not because I am in it, but to show you how "big" the wild quails are. The ones we catch in the hunting season that allows this.
And that's because a friend showed me that she bought quails (live) to have fresh eggs every day, from them (I think you know that there are a lot of medical recommendations for their consumption, especially under form of "or raw"). And those quails (I don't know, but I think it's a Japanese species?) Were much bigger, as if they were partridges (that is about 2 times bigger than the wild ones)!
But let's start with:


Ingredients for 3 people:
12 quails (we eat 4 quails / serving)
1 head of garlic
3-4 bay leaves
50 ml of olive oil
salt, pepper to taste
2-3 sprigs of fresh thyme (leaves only)
10 sprigs of fresh thyme for garnish

Quails (fresh or frozen) are well cleaned of feathers and intestines. We wash them in cold water until they are well drained of blood! (quails have reddish flesh, so darker in color.)

With a kitchen scissors, cut the quails on the back and split them into two parts.

Peel the garlic cloves and cut them in half. We chop the bay leaves (not too hard) and sprinkle them over the cut quails.

Put salt and pepper, group them in a bowl (I used a Jena bowl with a lid), sprinkle them with olive oil, cover the bowl (with cling film or a lid) and leave the quails for at least 12 hours in this marinade in the refrigerator (better overnight).

After 12 hours, remove the quails from the marinade, sprinkle fresh thyme over them (do not skimp on thyme, it will give a special flavor to the dish), prepare a cooking bag (Magic bag), put them in the bag, and we put the bag on an oven tray. Don't forget to prick the bag with a toothpick in a few places, in order to give the steam that forms, to get out of the bag and not to break it!
Preheat the oven to 220ºC and insert the tray into it for 45-50 minutes.

OK! Time is up! I can't wait to see the "result"!

Be careful how you cut the bag! Inside it is hot steam! Don't burn your hands!
I carefully cut the steamed bag and an enticing smell spread through the kitchen! It smells amazing and looks amazing! I took them out on a large plate and decorated them with sprigs of thyme.

So, the quails baked in the oven. Done!

In 10 minutes, that big plate full of "delicacies" looks LIKE that :

Now we can serve the menu and the puppy!

28 comments:

Well, look, this method of preparation sounds more familiar to me! Unfortunately, I didn't add garlic, because I didn't know how it changed the taste of quails and I didn't want to risk it.

@Nicu: The next day, I found fresh red currants. If I had them when I was preparing the quails, I would have made them with currant sauce! Remember next year!

I noticed the recipe late. I would have put a glass of red wine, dry, not very aromatic, maybe a little fruity in the marinade. When it evaporates, after the magic bag does its job, it's like a dream. I make & quotde country & quot chickens like that. I don't know how to get wild propelites, because I'm not a hunter, just a hardened fisherman. Can you give me some advice?

@Elena Toma: Thanks for the advice (with red wine!). Regarding hunted quails, you only need to talk to one hunter! Or go to AJVPS (County Association of Sport Hunters and Fishermen) and talk to those who deal with the "acquisition and sale" of hunting. Maybe through them you will succeed!
Because the ones that can still be found in supermarkets are from breeders, have whitish flesh and are artificially fed, as it is known!
GOOD LUCK!
PS
The quail hunting season started on August 15 and lasts a month and a half!

Oh, thanks for the tip! I'll try like that, maybe I'm lucky and I find some wild ones.

Yes, it looks good. uff and at this hour I can't eat anything :(.

Hello! :-)
I really like the recipe posted, tonight I will try and I just won't let them bathe for so long because in the morning they come to work.
If they stay about 5-6 hours, will they taste good?
All right, Mariana

Dear Mariana,
I don't know if you will get the same tenderness, because I have never tried to keep them in the marinade for less than 12 hours (because this is recommended for any game meat).
About the taste, I can tell you that they will be tasty.
But fragility also matters a lot!
So, you decide!
Good luck!

Good day! :-)
I prepared everything last night. Let me tell you how I did it.
I started working around 6 o'clock because I said I would leave them for a few hours and then prepare them.
I put in quails a clove of garlic cut in half and a bay leaf, also in two.

I put them all in the pan (10 in number) and I put it like this: oil, salt, pepper, a little ground thyme, half a bottle of white wine :-)) and the rest of the water.
I said that what will come out will come out.
I went about my business. Later in the evening I went out with my friends and when I come home I give a little quail and I come across a very very pleasant smell!
I said okay, come on, I'll put them in the oven in the morning.
Last night I cut the vegetables: 1 carrot, 3 donuts, 3 large onions :-) I cut the strips not small, and I pressed over an envelope of magic spicy chicken or as it is called. Vaaaooo I wanted to pop them so they looked good, bright colors, appetizing.
I said I also make some pickled potatoes. I boiled the potatoes and left them to cool until this morning.

It's time to wake up. I turned off my alarm and thought I had to see what I had to do today!
I wished so well that I woke up in half an hour :-))
Good! I quickly took the quails out of the bathroom, a very delicious smell came out, I took out of them half of the garlic and flour sheets.
I placed them in the magic bag and put vegetable salad over them. The salad had left a little juice and I said I put a little more of that juice in which they stayed overnight.
I closed the bag, drilled it quickly in the oven.
I also finished the marinated potatoes (I don't know how they will go with the rest) and I waited for the meat to be prepared. I hurriedly took a leg to see if it was ready.

I arrived at work half an hour later but it's not bad :-)

We are waiting for lunch time, to see what the rest of my colleagues think.
I also took some pictures :-) if anyone is curious :-)
Thank you for reading my story.
I wish you a beautiful day!
Marian


Marcel Iorga

For today, however, I proposed to publish this recipe, even if it was made at a time when I did not have this phobia of publishing or photographing the recipes I was making!
However, I will publish two pictures, taken without any particular interest, in other circumstances!

Ingredients for 2 people:
4 quails
100 g of rice
1 teaspoon paprika
2 medium onions, finely chopped
50 g raisins
3 tablespoons tomato paste (tomato paste)
500 ml of tomato juice
4 medium-sized tomatoes
3-4 hot peppers
1 glass of olive oil
salt, ground black pepper to taste
fresh parsley

Preparation:
The quails are thawed (if they are not freshly shot), their feathers are removed and they are well cleaned of the intestines.
Finely chop the onion and parsley. In a hot pan, put half of the olive oil and sauté the onion mixed with parsley. When the onion is almost cooked, we gradually add the rice. Stir until the rice becomes transparent.
Add paprika, pepper, salt and raisins. Mix well and leave on low heat. Add 1/2 cup of water, put the lid on the pan and leave it on the fire until the water drops.

We will fill the cleaned and washed quails well with the mixture prepared in the pan, place them on a plate and sew their belly so that the filling does not come out (possibly with food thread).
We prepare a tray, not too big (because the quails are small), with aluminum foil, greased with a little oil.
In a bowl, mix the tomato juice well with the tomato paste, until smooth.
Place the quails in the pan, put the tomatoes cut in two or four between them, hot peppers, the mixture of tomato juice and tomato paste, the remaining oil and salt.
Preheat the oven to 180-190ºC, insert the tray and let it simmer for a maximum of 25 minutes.

Mounting on a plate is done on lettuce leaves and served with feta cheese salad and apple slices.


Lingonberry and sea hat with honey

Cranberry jam and sea buckthorn thorns, with honey, is an excellent tool for maintaining immunity in winter.

It is necessary to prepare:

  • sea ​​hat - 0, 5 kg
  • lingonberry - 1 kg
  • nectar - 125 ml
  • water - 250 ml.
  1. The grains are sorted, washed and dried.
  2. Sea buckthorn, lingonberries are placed in sterile jars and boiling syrup is poured.
  3. Banks tightly closed, twisted, insulated and left overnight until cool.


If you like it, share it with your friends!






Ingredient:

8 gulis of medium size

For the filling:
400g chicken breast (any kind of meat can be used)
150g rice
1 large onion
Salt, pepper to taste
Hardening oil

For the soup in which the boils are boiled:
Enough water to cover the gules
1 tablespoon vegeta (those who do not use such a thing, replace with salt)

For the sauce:
5 tablespoons oil
5 tablespoons flour
¾ The soup in which the goulis was boiled
Finely chopped fresh dill
4 tablespoons sour cream

Method of preparation:
Take the gules, remove the leaves, peel them and wash them.


We start to dig their core with a teaspoon, so as not to break the walls. We don't throw the core of the gully, we can make a soup with it.


We take a pan, put 450ml of water, add salt and leave it on the fire. When the water starts to boil, add the rice, which I chose and washed beforehand. Let it boil for 25-30 minutes. If the water decreases a lot during cooking, we can add a little more. After the rice has boiled, we take it out in a strainer, put it under a stream of cold water and let it drain.


Peel an onion and cut it into small pieces.

In a saucepan, heat the oil and add the onion. Let the onion harden until it becomes glassy.

When the onion is high enough, add the boiled rice and course beforehand and mix everything until smooth.

We deboned the chicken breast, if it is not already deboned, we wash it and chop it.


Put the chopped chicken breast in a bowl, add the onion and rice, season with pepper and salt and mix the egg until smooth.



When everything is ready, we fill the gills with the meat filling, using a teaspoon.



In a saucepan put enough water to cover the gills, add the vegeta (if you are against the vegeta, use only salt), put the stuffed gules in the pan and let it boil for about 45 minutes (if the water drops a lot during cooking we can add more) .





In another pan we start to prepare the sauce. We put 5 lines of oil, let it heat up, we add 5 tablespoons of flour, we let a little flour to brown, then we extinguish with the soup in which they boiled the gullies (I used about 3 in the sauce quarters of the soup in which they boiled the goulis, we leave the rest of the soup in the pan with the gulis). Stir continuously until the sauce thickens, then add the finely chopped dill and mix well.



We pour the sauce thus obtained in the pan over the gules and the remaining soup and mix until homogenous, it is easy not to break the gules.



In a bowl put a sauce polish and add sour cream, then mix until smooth.

Pour the resulting mixture into the pan over the goulash, mix and let everything boil for another 5 minutes, after which the food is ready to serve.







Poultry meat preparations Stuffed quails

ingredients
4 quails (1 person, but you can also put 2),
100 ml oil,
150 ml white wine,
spices, a tablespoon of greens (sage, rosemary, whatever you prefer).
For the filling: 200 grams of chicken liver,
a sprig of green onion,
a handful of mushrooms,
2 tablespoons olive oil,
salt ,
pepper,
finely chopped greens,
2 thicker slices of bread soaked in milk,
a whole egg

Method of preparation
Preparation: wash and clean the quails well and put them in a deeper bowl. Pour over them a mixture made of 100 ml of oil, 150 ml of semi-dry white wine, 100 ml of water, salt, pepper, a teaspoon of paprika, a tablespoon of chopped herbs (I put sage and a little rosemary, both from the freezer as I had ). Leave it to stand in this mixture in the fridge for at least 3 hours, it is ideal to leave it the night before until the time of preparation.
Prepare the composition with which we will fill the quails, cut the chicken pieces into small pieces and the mushrooms and thin slices of green onions. If you prefer a more homogeneous composition, you can do everything with the robot to obtain a composition similar to minced meat (I prefer the pieces to remain).
Put the 2 tablespoons of olive oil in a pan and when it is hot add the chicken liver, mushrooms and green onions. Season to taste and cook over low heat for 8-10 minutes.
Then let the composition cool and when it is just warm add the bread crumbs soaked in milk, then squeezed well, and a whole egg. Mix well with a spatula and season if necessary. With this composition we fill the quails well to keep them swollen, and then we place them in a bigger pan with high walls. I tied the legs with a thread so that they stay close and I carefully arranged them in the pan, I didn't sew the place for the filling because it doesn't come out and it looks better that way. Pour over them the composition in which they were soaked, cover with a lid and let them simmer for the first 10-15 minutes, rotating them from time to time.
After 10-15 minutes we can leave the fire a little higher and turn them carefully to be done on both sides for another 5-10 minutes. After the water has dropped from them, we taste a little fishing with a fork behind a quail to see if it is well done, it must remain a little firm so that it is not too soft as it loses its flavor. Serve hot with whatever garnish you want, this time I made a few slices of potatoes and a few fresh broad pods dipped in butter.

Keywords: Quail stuffed quail oil white wine rosemary slavie chicken liver a sprig of green onion mushrooms


Eggs stuffed with avocado paste

A special recipe is that of eggs stuffed with avocado paste. Much healthier and even more nutritious, this stuffed egg recipe is also wonderful for children.

Ingredients eggs stuffed with avocado paste:
3 avocado juice from half a lemon & acircie 6 eggs 200 g yogurt salt

How to prepare eggs stuffed with avocado:

Boil hard-boiled eggs, then mix the egg yolks sprinkled with a few drops of lemon juice and yogurt. Salt to taste.


Video: How to Make Easy Stuffed Bell Peppers. The Stay At Home Chef (November 2021).