Quails
Chef Michele Marques
2 person/people
Ingredients:
- 8 quails
- 1 carrot
- 2 cloves of garlic, sliced
- 1 onion
- Leek stalks, parsley
- peppercorns
- olive oil
- 40g butter
- to taste Rosemary
- salt to taste
Preparation:
Debone the quails, season with salt and pepper, and set aside.
Heat a little olive oil in a very hot pan, add all the carcasses and fry thoroughly.
Add an onion and a carrot, both chopped into chunks, along with the coriander stalks and leek stalks. Cover with water to make a very aromatic stock. Heat a drizzle of olive oil in a frying pan and fry the quails; remove and set aside. In the same pan, fry the sliced garlic and rosemary in the remaining fat until golden brown; carefully add a little of the stock and allow to reduce; finish with the butter and toss the quails in the sauce.
My tip is to always have some stock ready at home. You should have enough left over from this batch for other recipes; simply freeze it and you’ll always have stock ready to use. Do the same with fish, meat or other poultry, using up leftover vegetables, peelings and the stalks of herbs as well.
Chef Michele Marques
In Contact
Address Rua de Jorge de Viterbo Ferreira 228, 4050-313 Porto
