- quails - 4 pieces,
- apple - 2 pieces,
- honey - 2 tablespoons,
- lemon juice - 1 tablespoon,
- olive oil - 1 tablespoon,
- mustard - 1 teaspoon,
- cumin - 0.5 teaspoon,
- salt - 1 teaspoon,
- nutmeg - a pinch.
Cooking process:
Be sure to choose fresh quail and odorless. Rinse them well under running water, inside and out. We cut off the tips of the wings and the neck so that they do not dry out and burn, as we use honey, and it has such a property to “blush” strongly. We are preparing the marinade. Put honey, mustard, olive oil, salt, lemon juice, nutmeg, cumin in a bowl. Mix all ingredients until smooth. If the marinade is too thick, add a tablespoon of water.
Well coat the quail carcasses with marinade inside and out. Let them marinate in the fridge for 2 hours, preferably overnight.
We take sweet and sour apples. Rinse them well, no need to peel them. Cut the apple into small pieces to stuff the quails. Separately, you can cut the apples into large slices, you will add them to the baking bag.
We stuff quails with apples.
Stuffed quails are placed in a baking bag. Add large slices of apples on the sides. Drizzle the carcasses with the rest of the marinade and drizzle with olive oil. Add 3 tablespoons of water to the baking bag. We tie the ends of the bag with a special ribbon that comes with the sleeve. We put to bake in a preheated oven for 1 hour 30 minutes at a temperature of 180C. To make the quails golden brown, carefully cut the baking bag 15 minutes before the end of cooking.
Baked quails are removed from the oven and laid out on a dish. Decorated with greens, lemon, apples and served at the table.
Bon appetit!
Anna Duda told how to cook quail in the oven, recipe and photo of the author.
