Post by Starchild on Mar 28, 2007 9:53:02 GMT
Ingredients
8 x 100-150g/4-5oz quails
25ml/1fl oz goose fat
24-32 slices ventreche ham (or very finely sliced streaky bacon)
24 sage leaves
100ml/3½fl oz vegetable oil
To serve:
braised cabbage
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Paint the quails with some of the goose fat, then alternate 3-4 ham slices with 3 sage leaves across the breasts of each bird, tucking firmly in at the bottom. Repaint with goose fat, then tie to secure.
3. Roast in the vegetable oil in the preheated oven for 8-10 minutes, then allow to rest for 2 minutes before serving.
4. Meanwhile, heat the cabbage and sauce through gently. Fry the garlic in a dry pan to crisp it.
5. To serve, place 2 quails on each plate beside the cabbage, then add the garlic. Pour the sauce over and around.
8 x 100-150g/4-5oz quails
25ml/1fl oz goose fat
24-32 slices ventreche ham (or very finely sliced streaky bacon)
24 sage leaves
100ml/3½fl oz vegetable oil
To serve:
braised cabbage
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Paint the quails with some of the goose fat, then alternate 3-4 ham slices with 3 sage leaves across the breasts of each bird, tucking firmly in at the bottom. Repaint with goose fat, then tie to secure.
3. Roast in the vegetable oil in the preheated oven for 8-10 minutes, then allow to rest for 2 minutes before serving.
4. Meanwhile, heat the cabbage and sauce through gently. Fry the garlic in a dry pan to crisp it.
5. To serve, place 2 quails on each plate beside the cabbage, then add the garlic. Pour the sauce over and around.