If you want to demonstrate your culinary skills, then the best reason for this may be cooking quails. Small birds have incredibly tender meat, which any inept cook can spoil in two counts. So that you do not fall into the number of the latter, we will share with you the recipes and subtleties of making quails in this material.
How to prepare a quail - a recipe for cooking in the oven
The most popular way of making quails is baking them in the oven. Imagine how beautiful it will look like a dish with toasty carcasses on your banquet table. Moreover, each of the guests can easily serve a separate carcass, to cope with which is much more interesting than with a piece of beaten chicken fillet.
Ingredients:
- quail - 6 carcasses;
- barbecue sauce - 30 ml;
- hot sauce - to taste;
- sesame oil - 5 ml;
- honey - 25 ml;
- garlic teeth - 3 pieces;
- grated ginger root - 1 tbsp. a spoon;
- white wine (dry) - 55 ml;
- soy sauce - 55 ml.
Preparation
Mix all the ingredients, except for quail, in a glass / plastic container or bag with a lock. Put the bird in the resulting marinade and leave for about half an hour. After a while, drain the excess marinade into the saucepan, and quickly fry the birds to brown, and then move to the oven at 190 degrees for 20-25 minutes. In the meantime, cook the marinade until it forms a thick sauce. Pour the finished sauce over the quails and serve the birds to the table.
Quail - recipe for cooking in the oven in foil
Ingredients:
- quail - 8 pcs .;
- grape seed oil - 45 ml;
- cognac - 45 ml;
- chicken broth - 230 ml;
- grapes - 380 g.
Preparation
Mix half the butter and half a cognac. Scratch the birds with salt, and then get the marinade, and leave for half an hour. Mix the remaining oil, cognac and broth. Cut the grapes. Pour the broth and spread the grapes on the bottom of the mold. Quickly brown the birds in a frying pan and lay them on top. Cover the form with foil and leave the quail at 230 degrees for 20-25 minutes.
A similar recipe for making quails in the oven can be repeated in the sleeve, filling the marinade, laying out the birds and grapes, and then fixing the edges with clips.
The recipe for soup from quail
In this recipe, we use ready-made chicken broth just because quail carcasses are so small and tender that they do not tolerate long cooking.
Ingredients:
- home-made noodles - 390 g;
- vegetable oil - 35 ml;
- quail - 2 carcasses;
- garlic teeth - 2 pieces;
- chicken broth - 1.6 l;
- Peking cabbage - 85 g;
- eggs - 2 pcs.
Preparation
Divide the quail carcass into pieces and brown it in vegetable oil. Separately, grind the chopped leaves of Peking cabbage. Fill the bird with broth and put the noodles behind. When the liquid comes to a boil, put cabbage in a saucepan, whisk a pair of eggs (you can even quail, then 6-8 pieces) and pour into hot broth. Remove the soup from the heat and leave to stand.
The recipe for making quails in a frying pan
Ingredients:
- quail - 6 pcs .;
- curry - 2 tsp.
- milk - 230 ml;
- flour - 135 g;
- vegetable oil - 460 ml.
Preparation
Rub the carcasses quail with salt, put in a plastic container and cover with a mixture of curry and milk. Leave the birds in the marinade for the whole night. The next day, let the excess marinade drain off and roll the carcasses in flour. Heat the oil in a deep frying pan and fry the quails in it until it turns brown.
Repeat this recipe for making quail can also be done in a multi-bowl, the deep bowl of which, along with the "Hot" mode, will provide you with a deep-frying effect, making the bird even more ruddy and crispy.