Quail with chestnut seasoning and grapes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | quail | |
| 2 | tablespoons | oil |
| 1 | tablespoon | oil, extra |
| 3 | mediums | (360g) carrots, chopped |
| 3 | mediums | (450g) onions, chopped |
| 1 | bay leaf | |
| 1 | cup | dry red wine |
| 500 | grams | dark grapes |
| 1 | tablespoon | redcurrant jelly |
| 2 | tablespoons | cornflour |
| 2½ | cup | chicken stock |
| 2 | teaspoons | oil |
| 2 | bacon rashers, chopped | |
| ½ | 210g can water chestnuts, drained; & chopped | |
| 2 | tablespoons | chopped fresh chives |
| ½ | cup | cooked white rice |
| 1 | egg, lightly beaten | |
Directions
CHESTNUT SEASONING
Fill quail with chestnut seasoning, tuck wings under bodies, tie legs together.
Heat oil in flameproof dish, brown quail all over; drain on paper towel.
Heat extra oil in same dish, add carrots, onions and bay leaf, cook, stirring, until onions are soft; return quail to dish. Bake, uncovered, in moderate oven about 20 mins or until quail are tender.
Remove quail and vegetables from dish; keep warm. Place dish over heat, add wine and grapes, simmer, uncovered, until liquid is reduced by about half. Stir in jelly and blended cornflour and stock. Stir over heat until sauce boils and thickens. Serve quail and vegetables with sauce.
Chestnut Seasoning: Heat oil in pan, add bacon, cook, stirring, until crisp, drain on paper towel. Combine bacon with remaining ingredients in bowl; mix well.
Posted by : Sue Rykmans.
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