Caille Roti avec des Legumes
Today, I picked up some quail from the market and brought them home for dinner.
Once I’d removed their heads and their first two wing joints, I transferred them to a pan with some onion, carrot, and water to make stock.
While they simmered, I prepared a spice rub for the birds: salt, pepper, cinnamon, ginger, nutmeg, cloves, thyme, and a bit of crushed red pepper. I seared the birds in a hot pan with some butter, all over. When I had browned the birds, I strained the stock into the pan and inserted them into a 110 C oven.
I sliced some onion to a fine julienne and let it sauté in some butter; added some slivered garlic once it had started to brown; then a couple minutes later finished the ensemble with some red bell pepper.
I scooped the seeds from a couple of courgettes and cut think planks, which I seared in butter in a separate pan. I plated the onion-pepper mix and arranged the zucchini in a swirl over top as the quail were getting ready to exit the sauna. The result was a table presentation that looked as good as it tasted.
April 5th, 2012 at 5:05 pm
I believe le monsieur forgot to mention that he is/was in Paris when this meal was made.
September 11th, 2024 at 9:00 am
Roasting quail with vegetables is such a flavorful and elegant dish, perfect for special occasions or a gourmet meal at home. I love how the recipe balances the tenderness of the quail with the richness of the roasted vegetables, creating a hearty yet refined meal. The use of fresh herbs and spices adds a wonderful depth of flavor. I can’t wait to try this recipe and impress my guests! Thanks for sharing such a delightful and inspiring dish!