![]() This keeps the meat juicy and prevents it from drying out and overcooking. The quail will only partially be done when you take it out of the oven but will finish cooking during resting time wrapped in the foil. The best way to cook quail is to roast it at a high temperature for a short period. Often overlooked, quail is an excellent meal when craving roasted poultry, but you have little time to spend on dinner. For best results when grilling or barbequing, the bird should be spatchcocked (removing the backbone and flattening the bird slightly) as this will help them cook faster.The best thing about quail is it's so simple, fast and delicious! Many people reserve these tiny birds for fancy occasions. Fruit based stuffing, such as plum and prune, works well for roasted quail. Another way to keep the bird moist is to cover the breast with ham, pancetta, bacon or vine leaves while it cooks which keeps the moisture in the bird. As the bird is small and lean, it can become quite dry when cooked, because of this, the quail should be basted while in the oven to keep the meat succulent and moist. The bird works well when it is marinated properly, flavours such as red wine, lemon, peppercorns and juniper berries, enhance the flavour and tenderise the meat. One bird should be enough for a generous starter or light main, however, for a hearty meal, two birds per person is ideal. The meat is quite lean with a good amount of delicate tasting, meaty flesh to the bone. The birds are sold both boned and unboned, the boned quails have much more room to add stuffing. ![]() Any meat that seems a bit too dry or smells off should be avoided. When buying quail meat, the flesh should be unblemished with a creamy or yellow colour with a slight pink tinge. These eggs are tiny and delicate and used in a number of dishes. The birds are also prolific egg layers, with one bird sitting on around 6-12 eggs at a time. Many butchers and supermarkets do sell quail but it may need to be ordered in advance. The farms from which they come from will have to have adhered to a number of standards for hygiene, health and safety and animal welfare when the birds have been raised well this usually improves the quality of the meat and flavour. ![]() The best quail to buy is the organically reared or free range quail birds that have been raised in a traditional way. The wild quail is protected in the UK, only farmed quail is available which is mostly intensively reared. The birds are good fliers, some breeds have been known to fly to Africa for winter as they prefer the warmer climate. Japanese quail are the only variety eaten in quantity but were once bred in captivity for household pets due to their singing. There are around 130 breeds of quail around the world, the most common of these are the Japanese, Bobwhite and Californian quail. ![]() Traditionally, recipes for quail suggest that the bird should be oven-baked and served with thinly sliced, deep fried potatoes called game chips. The bird is good for roasting, grilling, casserole and is also good in curries. Quail meat is particularly popular in France. The tasty meat of the small bird is available all year round. Quail were originally native to the Middle East are now found worldwide, across Europe, North America, South America, Australia, Asia and Africa. The game bird is distinguishable by its small size, stocky body and pointed wings. Quail birds are one of the smallest breeds of poultry available. ![]()
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