quail 'kiev'
PREP
Combine 6 tbs softened butter, 1 minced garlic clove, 3 tbs chopped dill, 3 tbs chopped parsley and a pinch of salt. Set aside.
Cut the necks and wings off six quail. Stuff each quail with some of the herb and garlic butter. Now, this is the tricky part. Close the cavity by tying a length of kitchen twine around one of the legs. Gently pull back both legs so they rest on the stumps of the wings. Bind the legs together with twine so they stay in place.
Season some bread crumbs with salt and pepper. Brush the stuffed and contorted quails with a beaten egg and then coat in bread crumbs.
COOK
Roast for 20-25 minutes at 180*C.
Combine 6 tbs softened butter, 1 minced garlic clove, 3 tbs chopped dill, 3 tbs chopped parsley and a pinch of salt. Set aside.
Cut the necks and wings off six quail. Stuff each quail with some of the herb and garlic butter. Now, this is the tricky part. Close the cavity by tying a length of kitchen twine around one of the legs. Gently pull back both legs so they rest on the stumps of the wings. Bind the legs together with twine so they stay in place.
Season some bread crumbs with salt and pepper. Brush the stuffed and contorted quails with a beaten egg and then coat in bread crumbs.
COOK
Roast for 20-25 minutes at 180*C.
Labels: quail
posted by chris at
5:05 AM
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