So I had 2 friends come over today at noon and I tried myself at cooking some quails.
When cooking some quails it is importent to keep in mind that with such a small bird there is hardly any meat on it, so the most importent part of the meal is the birds stuffing. I made a combination of breadcrums, goose liver pasty, dried and choped up pumpkin seeds, a bit of garlic, some chopped up onions and of course some herbs.
With quails one has to stuff as much stuffing into the bird as possible, it flavors the meat and is pritty much the main source of food from the quail since the meat is scarce on the bird and almoust a side dish.
Of course I served it with a baked apple which I had baked together with the quail in the same oven to give the sauce some apple flavor. Apples simply add perfectly to alot of meat dishes.
I mixed some ordenary rice with some black wild rice and some peas, so it wasnt just "simple plain rice".
Not visible on the pic is the broccoli - which was plain and simple cooked broccoli.
And to disturbe the emotions and taste of any potential french viewer I served it with a cold, dry, westgerman beer.
It was well receive, ordered at a restaurant it would probably cost between 70-90 euros for 3 people. I cooked for 3 including second helping for about 10 euros.
And I love the feeling of comfort and success when a cooked meal was well received
When cooking some quails it is importent to keep in mind that with such a small bird there is hardly any meat on it, so the most importent part of the meal is the birds stuffing. I made a combination of breadcrums, goose liver pasty, dried and choped up pumpkin seeds, a bit of garlic, some chopped up onions and of course some herbs.
With quails one has to stuff as much stuffing into the bird as possible, it flavors the meat and is pritty much the main source of food from the quail since the meat is scarce on the bird and almoust a side dish.
Of course I served it with a baked apple which I had baked together with the quail in the same oven to give the sauce some apple flavor. Apples simply add perfectly to alot of meat dishes.
I mixed some ordenary rice with some black wild rice and some peas, so it wasnt just "simple plain rice".
Not visible on the pic is the broccoli - which was plain and simple cooked broccoli.
And to disturbe the emotions and taste of any potential french viewer I served it with a cold, dry, westgerman beer.
It was well receive, ordered at a restaurant it would probably cost between 70-90 euros for 3 people. I cooked for 3 including second helping for about 10 euros.
And I love the feeling of comfort and success when a cooked meal was well received