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Saturday, December 15, 2012,1:55 AM by
V.Chitralekha

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GRIDDLED QUAIL WITH ALMENDRAS SAUCE

Serves :
5

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Use kitchen scissors or poultry shears to cut off the wing tips from the quails.
  • Cut through each bird, either side of the backbone, and discard the bone.
  • Cut through the breastbone to separate it into 2 pieces. With the skin side uppermost, press down firmly on each bird to flatten it.
  • Push a long wooden skewer through each one to keep it flat and make it easier to handle.
  • Mix together the honey, lemon juice, thyme and a little salt and pepper and brush over the quails. Leave to stand.
  • Meanwhile, make the sauce. Toast the almonds until lightly browned and tip them into a food processor.
  • Add the egg yolks and garlic and blend to a smooth paste.
  • Add the sherry and stock and blend again until the mixture is completely smooth.
  • Tear the parsley into the food processor and blend briefly until chopped.
  • Turn the sauce into a small saucepan, ready to heat.
  • Brush a griddle or frying pan with the oil and gently fry the quails for about 10 minutes on each side until they are just beginning to char.
  • Towards the end of the cooking time, heat the sauce and spoon it over the quails.

INGREDIENTS

  • 6 quails
  • 4 tablespoons clear honey
  • 2 tablespoons lemon juice
  • 2 teaspoons finely chopped thyme
  • 2 tablespoons Cooking oil
  • Salt and pepper

Sauce

  • 100 grams blanched almonds
  • Yolks of 4 hard-boiled eggs
  • 2 garlic clove, chopped
  • 4 tablespoons medium sherry 
  • 300 ml chicken stock 
  • Several sprigs of parsley

6 comments for “Griddled Quail with Almendras Sauce”

  • Posted Saturday, February 11, 2023 at 7:43:29 PM

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