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The oven is preheated to 200 °.
The quails are washed, wiped with a paper towel, then put in a heat-resistant form on a bed of vegetables, the vegetables are chosen according to everyone's taste and cut according to preferences.
Add clear soup on top, then add pepper on top.
Before adding to the oven, add the white, semi-dry wine.
Bake at 160 °, then add the quail form.
Leave for about 45-50 minutes.
Serve hot, along with a suitable garnish and salads.
How do we prepare the recipe?
Ingredients for one serving
- 1 piece of quail (150 gr-170 gr)
- 7 pieces of champignon mushrooms (they can also be truffles, if you want something sophisticated)
- half a thread of thyme
- 15 grams of butter
- 1 apricot
- 20 grams of shallot onion
- 30 gr of chopped chicken breast
- crushed black pepper
- almonds (3-4 pieces)
How to prepare
Bone the quail, keeping the back and legs. Take the mushrooms and chop them into cubes, finely chopped. Chop the shallot onion. Take a pan and melt the butter over medium heat, sauté the onion, then toss the mushrooms, along with chopped thyme, salt, pepper. Mix well, about 4 minutes are enough. Remove and strain all the juice. Then set it aside.
Take the minced chicken and, when the mushrooms have cooled, mix them together and taste the salt and pepper. The whole mixture is set aside.
Chop the almonds or buy them chopped and mix with the mushroom composition. If you don't like almonds, you can use pistachios. Take the apricot and cut it into slices.
Take the filling and, with the help of a spoon, fill the quail through the neck area. Put 3 slices of apricot. After everything is set, close with a toothpick using the quail skin. In stitch style.
Take a tray, on which you put parchment, grease with a butter brush and place the quail. Then put in the preheated oven at 180 degrees. He has to stay there for about 18 minutes.
In parallel, prepare the asparagus, green and white, a few roots. Heat the water, bring to a boil, add the asparagus in hot water for 3 minutes, then remove and immediately put in ice water. This trick keeps the color and stops the heat inside. Then, take the asparagus and sauté it with olive oil in a pan (who doesn't like it, can make it directly in the steam, to heat it a little).
Remove the quail from the oven, place it on a chopping board and cut in half, the width of the chest. Take a plate and start mounting. First, place the asparagus nicely, then put the quail, a sprig of thyme. At the end, heat the sauce a little and put a spoon in the plate. Add a little crushed black pepper over the sauce.
This dish can also be served with classic mashed potatoes or baked potatoes with spices. It is a recipe from the basic dishes area and I recommend it for a light and tasty dinner. It's a more sophisticated but classic dish.
I would choose a light chardonnay white wine, not strong, for maximum effect.
Baked vegetables with quail eggs and parmesan
If you are looking for a perfect dish for brunch, lunch or a light dinner, baked quail eggs are the best choice. This is not, however, their only quality, because the preparation is also very easy to prepare and ready in a maximum of half an hour. So, if you don't have much time, you are interested in eating healthy, and you don't want to sleep in the kitchen, try these vegetables. We like them very much and we enjoy them as often as we can.
How to do it we find out together immediately
Baked quail eggs
Give up fixed ideas about breakfast. The egg does not have to be just boiled to be healthy, and it does not have to be chicken. Quail eggs have been appreciated for thousands of years and are considered a dietary food with many benefits for the body. Learn to prepare them so that they are to the liking of any member of the family, and instead of frying them in a pan, you can bake them in the oven.
Cut the glue into quarters. For each quarter, separate the two layers of glue. In a muffin tin, place two pieces of glue so that you have two corners up.
Cover the edges of the shape created with sliced bacon. Place half the amount of spinach and sprinkle with Parmesan cheese. Carefully break 3 quail eggs and place them on top of the other ingredients. Add a pinch of salt and pepper.
Repeat the process in another form of muffins. Put the forms in the oven and leave for about 20 minutes, until the egg whites harden.
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Stuffed quail with ham and apples in the oven
(quantities are for 6 servings)
- 6 quails
- 6 slices of ham
- 1 onion
- 1 baking apple (genus Boskoop)
- 100g of peeled almonds
- 100g of butter
- 200g of breadcrumbs
- 12 small apples
- 12 cinnamon sticks
Preheat the oven to 210C. Peel the onion and grind it in the robot together with the baking apple, almonds, breadcrumbs and 50 grams of butter. The composition smells exceptional and I'm seriously thinking of trying it with a chicken. Anyway, I got more composition than I needed.
Each quail is filled with a spoonful of the previously prepared composition, then wrapped in a slice of ham and placed in an oven tray. Bake the quails for 40 minutes.
The small apples are washed and peeled, removing the spine. Put a piece of butter (from the remaining 50g) in each apple and stick a cinnamon stick. Add the apples to the pan for the last 30 minutes.
Original title: Christmas: Gourmet recipes to make at home, 4 volumes
Author: Catherine Moreau
Publishing house: Practical hatchet
Gender: holiday recipes
Year of publication: 2012
Nr. pages: 4听
My note: 5/5
Oven quails with thyme
Cover with foil and leave to cool until the next day.
Transfer the quails to another bowl.
Dry or fresh thyme is placed over them.
Cover the dish with aluminum foil and put in the preheated oven at 220 degrees for 40-50 minutes.
Remove the dish from the oven, take the foil and put it in for another 10 minutes to brown.
Serve with a garnish of potatoes.
The recipe was inspired by Marcel Iorga, an artist who prepared game and fish.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
3-4 young pumpkins, 3 -4 fresh mushrooms, 1 red pepper, a small onion, a suitable carrot, a small parsley root, salt, a mixture of dried spices, a teaspoon of a mixture of dehydrated vegetables, dill and green parsley, 6-7 cherry tomatoes, 10 quail eggs, oil
The washed zucchini are wiped then their heads are removed, they are cut lengthwise in equal halves. With a teaspoon they are cleaned of the core without reaching the ends, like boats. submerge the sweets for 5 minutes, soften them a bit and then remove and drain the water.
Peel an onion and cut it finely, then cut the carrot and the root into small cubes, cut the pepper into cubes, then slice the washed and cleaned mushrooms. Add a drop of oil and heat the chopped vegetables, add 2- 3 tablespoons of the hollowed-out core of the pumpkin, a pinch of salt, spices and add a little water. Cover with a lid and simmer until softened. Remove the pan from the heat and add the finely chopped greens. these vegetables are filled every half of the zucchini then placed next to each other in a tray in which I put a little water (up to the edge of the boats), salt, oil and dehydrated vegetables. On each half of the stuffed zucchini is placed half a cherry tomato and in the middle we break an egg of prepalita. Put the tray in the oven and leave for about 25-30 minutes, until the egg is well drained. Serve cold or hot.
Try this video recipe too
Adrian Cepoi recipe: Quail stuffed with olives and dates, wrapped in bacon
You also need spices: salt, pepper, paprika, orange, allspice, bay leaves.
Method of preparation:
We prepare the quails for deboning. After deboning the quails, we fill them with two olives and two dates, then we wrap them in two slices of bacon and season them with salt, pepper and hot paprika. We fry them in the pan for 6-8 minutes, until they brown a little on both sides, after which we put them in the oven for 30 minutes at a temperature of 165 degrees.
During this time we put quail eggs to boil in cold water (if the eggs are not at room temperature) Add a little vinegar and boil them for 3 minutes after the first boil. After the eggs are cooked, drain the hot water and put them in cold ice water to peel faster.
We prepare brine for pickled eggs from 100 ml of vinegar and 50 ml of water, pepper, salt, bay leaves, allspice, we add red beets. After the first boil, turn off the heat and let the composition reach room temperature, then add it over boiled and peeled eggs placed in a jar.
Prepare arugula salad, cut an orange, green onion, add corn, olive oil and lemon juice, salt. On the plate we place the arugula salad and 4 quail eggs first, after which we place the quails taken out of the oven.
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Oven quail - Recipes
Quail meat is a tasty, high-calorie food, rich in vitamins and healthy substances. Quail meat is famous for the richness, sensitivity and smell of the game. When cooking quail meat, all vitamins and minerals are preserved.
- For cooking quails marinated in wine and baked with vegetables and bacon:
- - 500 g of quail
- - 200 g of bacon
- - 500 g potatoes
- - 400 g broccoli
- - 150 g carrots
- - 150 onions
- - salt (to taste)
- - pepper (to taste)
- - 300 ml of wine
- - 2 tablespoons. l. vinegar (9%)
- - greens (dill, parsley, etc.)
- - the oven.
- To cook marinated quail in soy sauce:
- - 500 g of quail
- - 300 g of soy sauce
- - the oven.
For a dinner or dinner, prepare a delicious meal - quail meat marinated in wine and baked with vegetables and bacon. First, disassemble the quail and cut the carcass along the breast.
Prepare the marinade: mix the wine and vinegar, add a little salt. Then put the disassembled quails in the marinade and put them in the fridge for 1-2 hours.
Peel the onion and cut into rings. Bacon (it is better to choose smoked) cut into small cubes. Bake and slice the potatoes. Also cut the carrots and add them to a bowl of potatoes, where you need to put the bacon, onion and broccoli. Then salt and pepper to taste.
Grease the baking dish in the oven with vegetable oil and put a mixture of vegetables and bacon. At the top, you can decorate the way with sprigs of greenery (dill, parsley, etc.) or with dried herbs. Put the quail meat on the vegetables. Put the form in the oven and bake at 180 ° C for 15-20 minutes. After that, remove the form and grease the quail again with vegetable oil and send it in the oven for 15 minutes.
The degree of preparation of quails can be appreciated by the fact that a clear liquid will begin to stand out. You can also pierce the quail meat with a sharp knife. If the quails are ready and the vegetables have not yet been cooked, mix them and cook until ready. In addition, vegetables and quails can be cooked separately. Thanks to the bacon, the vegetables have a very juicy taste. Serve a dish at the table, you can with fresh vegetables or lettuce.
The combination of quail meat and soy sauce is very tasty. Rinse the quail thoroughly, then cut the carcasses in the shape of a butterfly. For the preparation of this dish it is better to choose a few medium-sized quails. Then put the meat in a bowl and cover with soy sauce. Other spices can be used as desired, but the soy sauce is quite salty, it is perfect for any meat dish. The quail should be infused for 2-3 hours.
MUSHROOMS FILLED WITH QUAIL EGGS, IN THE OVEN
Mushrooms stuffed with quail eggs, a simple and tasty recipe for mushrooms prepared in the oven. As a hot appetizer, but they also go very well at dinner, the mushrooms filled with quail eggs conquer by taste and appearance, but also by the fact that they are very easy to prepare.
I grew up with various recipes for mushrooms, so they can be found on the simple blog or with chicken, liver, fish, eggs, pickles or as appetizers. I can't say which is my favorite. I love mushrooms. Even if there are people who say they can't stand them, I would recommend giving them a chance. This recipe could convince them and accept them for consumption from now on.
They are consumed by most people who choose a vegetarian / vegan diet or during fasting, but we can consume them at any time, without worrying about diet, because they contain a lot of water and do not contain any fat, sugar or salt. , but bringing an intake of fiber and B vitamins, antioxidants or minerals. I read that mushrooms fall into the category of superfoods, along with broccoli and blueberries, their consumption helping to reduce the risk of heart disease or cancer.
You will notice that when you prepare fresh mushrooms they will decrease during the cooking process.
I used white mushrooms, but the brown ones are just as good. It is important to have a large hat.
Mushrooms are available to everyone and are very easy to cook.
Returning to the recipe for mushrooms stuffed with quail eggs, I would like to tell you that although it is so good-looking, we do not need many ingredients to get the best stuffed mushrooms. We can leave them simple, but we can decorate them with a parsley leaf or a little sweet paprika powder. In order for the eggs to remain in the mushroom hat, we make a higher edge of the filling. And this contributes to the final look.
Now I let you see how easy it is to prepare mushrooms stuffed with quail eggs.
12 medium to large mushroom mushrooms
7- 8 stalks of mushrooms
1 tablespoon varfuita carrot ras
2 tablespoons grated cheese / mozzarella
a few green parsley leaves
sunflower oil for frying
We wash the mushrooms, clean the inside, then put them in a tray on the bottom of which we pour a little oil. Arrange them with the hat hole down and bake them for 10 minutes in the preheated oven at 200 ° C.
During this time, heat the finely chopped onion and the grated carrot in a little oil. Then add the finely chopped mushroom tails and continue to heat the whole composition for about 2 minutes, over low-medium heat.
Near the end, add salt, pepper, crushed garlic and finely chopped parsley, mix well, then turn off the heat after 20-30 seconds. Put the grated cheese and mix quickly, so that it melts and evenly covers the whole filling.
Arrange the filling in the hats of the mushrooms that have removed some of the water, and in the middle of them we put a quail egg.
Put the mushrooms in the oven again until the egg whites harden (about 5 minutes, depending on the strength of the oven provided).