Make a glaze with olive oil, cayenne pepper, mill pepper, salt,
Worchester sauce, acacia honey and tomato paste. Put this
preparation in a plastic freezer bag together with the quail and
let it marinate for an hour at room temperature.
Meanwhile, make red cabbage puree with prunes. Cut the red
cabbage into not too fine brunoise. Simmer an onion and
some crushed garlic and add the brunoise. Moisten with red
balsamic vinegar. Add juniper berries and cloves in a tea bag.
Add a bouquet garni of bay leaf, thyme and parsley stems.
glazed quail
with red cabbage puree and plum
ingredients - info
olive oil
cayenne pepper
pepper from the grinder
salt
Worcestershire sauce
acacia honey
tomato paste
quail
red cabbage
onion
Pour in a glass of red wine and red Porto. Simmer for 45
minutes. Then add the pitted soft plums. Simmer for another
15 minutes and check whether the cabbage is cooked enough.
Remove the herbs from the cooking pot and mash. Cut the
tricolor mix of carrots on strings, keep them separate and
steam them until done.
Remove the quails from the bag and place them in an oven
dish. Cover with the rest of the glaze. Preheat the oven to
185°C and bake the quails until tender and crispy in about 30
minutes. Cut in half before serving.
On the dinner plate: as a hobby chef, you look for the
presentation that suits you best.
garlic
red balsamic vinegar
juniper berries
clove
bay leaf
thyme
parsley
red wine
porto wine
plums
carrots in 3 colors
taste and tradition
the fiery passion
Make a glaze with olive oil, cayenne pepper,
mill pepper, salt, Worchester sauce, acacia
honey and tomato paste. Put this preparation
in a plastic freezer bag together with the quail
and let it marinate for an hour at room
temperature.
Meanwhile, make red cabbage puree with
prunes. Cut the red cabbage into not too fine
brunoise. Simmer an onion and some crushed
garlic and add the brunoise. Moisten with red
balsamic vinegar. Add juniper berries and
cloves in a tea bag. Add a bouquet garni of bay
leaf, thyme and parsley stems.
ingredients - info
olive oil
cayenne pepper
pepper from the
grinder
salt
Worcestershire
sauce
acacia honey
tomato paste
quail
red cabbage
onion
glazed quail with
red cabbage puree
and plum
Pour in a glass of red wine and red Porto.
Simmer for 45 minutes. Then add the pitted soft
plums. Simmer for another 15 minutes and
check whether the cabbage is cooked enough.
Remove the herbs from the cooking pot and
mash. Cut the tricolor mix of carrots on strings,
keep them separate and steam them until
done.
Remove the quails from the bag and place
them in an oven dish. Cover with the rest of the
glaze. Preheat the oven to 185°C and bake the
quails until tender and crispy in about 30
minutes. Cut in half before serving.
On the dinner plate: as a hobby chef, you look
for the presentation that suits you best.
garlic
red balsamic vinegar
juniper berries
clove
bay leaf
thyme
parsley
red wine
porto wine
plums
carrots in 3 colors
taste and tradition
the fiery passion
