Bay roasted quails with honeyed-butter & spring greens – Vickie de Beer

Vickie de Beer's Bay roasted quails with honeyed-butter & spring greens

Vickie de Beer’s Bay roasted quails
with honeyed-butter & spring greens

As part of one of her fabulous series on their website www.breadnbutter.co.za Vickie de Beer and photographer Charles Russell created a forest forage theme.  This delicious dish made no doubt from quails lurking in the forest.

Serves 4

For the quails
4 quails
salt and ground black pepper
a large handful of bay leaves
60 ml honey
60 g butter, softened

For the minted pea puree
500 g frozen peas, defrosted
a handful of fresh mint leaves
a handful of broccolini, blanched
salt and ground black pepper

For the luscious bubbly sauce
3 egg yolks
30 ml (2 tbsp) butter
125 ml (1/2 cup) champagne
2,5 ml (1/2 tsp) marmite
lemon juice
salt and cayenne pepper

a handful of asparagus spears, blanched

Preheat the oven to 180°C.

Prepare the quails: Sprinkle the quail’s body, as well as the body cavities, with salt and pepper. Stuff each cavity to the maximum with bay leaves.

Drizzle with olive oil and roast for 30 minutes.

Combine the honey and butter. Remove the quails from the oven and baste with the honey-butter. Roast for a further 20-25 minutes, basting regularly.

Prepare the minted pea puree
Place the peas and mint in a bowl. Add 30 ml boiling water and season to taste with salt and pepper. Use a stick blender to blend the peas until smooth. Keep aside.

Prepare the luscious bubbly sauce
In a Bain Marie (a glass bowl that fits snugly over a medium saucepan, quarter filled with boiling water over medium heat), beat the egg yolks, salt, pepper and lemon juice until creamy and pale yellow.
Add the butter in small pieces and whisk until combined. Add the sparkling wine, whisk continuously, until partly reduced. Add the butter in small pieces, stirring constantly. Lastly, add the marmite.

Serve the quails on a bed of minted pea puree, with broccolini, asparagus spears and the luscious bubbly sauce.

Michael’s wine recommendation – CLICK HERE

Delaire Graff Old Bush Vines Chenin Blanc 2014

Delaire Graff Old Bush Vines Chenin Blanc 2014

Vickie de Beer

Vickie de Beer

Vickie de Beer is the Food Editor of Rooi Rose Magazine and a recipe developer works with Charles Russell and they have a stunning website called www.breadnbutter.co.za. Vickie is a much lauded and award winning Food Editor and Writer.  She has a unique eye for food and it’s joys.  Charles who is a photographer based in Stellenbosch.  Charles does many of the product packshots I use on this website, he is a talented Beverage, Lifestyle, Architectural and Landscape Photographer and has a wonderful eye for food – to go to his website CLICK HERE.

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