quailratatouille

I did publish the pic of this dish I made for the Missus (Yes, Rowena, I do sometimes cook! LOL) some time ago, but never had the time to publish the recipe.
It is pretty simple and straightforward and has the advantage to look appetizing and satisfying! Even kids will love it!
Of course you can replace the quail with any fowl (have you ever tried guinea fowl?)
Natasha will certainly agree with me, if the ingredients are good, you cannot fail!

For 2 persons:

-2 large quails
-Filling:
Finely chopped onion: 2 large tablespoons
Finely chopped shallot or red onion: 1 large tablespoon
Finely chopped garlic: 2 cloves
Finely chopped herbs (of your choice/I usually include fresh Italian
parsley, rosemary, sweet basil and celery): 2 large tablespoons)
Whole pink pepper: 1 teaspoon
Breadcrumbs: 2 large tablespoons
salt, pepper, nutmeg to taste. You can add your favourite spices, of course!
Olive oil: 2 tablespoons

Fresh sprigs of thyme and rosemary: half a dozen each

Lightly seasonthe whole quail with a little salt and pepper.
Mix all the ingredients of the filling into a bowl and fill the quails with it.
Place the quails on an oiled oven plate. Place the thyme and rosemary sprigs on the quails. Pour a little olive over both quails and tp each with a dollop of butter.
Preheat the oven to 200 degrees Celsius/about 400F.
Cook the quail until you are satisfied (taste vastly differ with people).

Ratatouille
This can done the day before. Re-heated ratatouille is even better.
I will not bother with weights and measures as there are thousands of ways.
Just know that I use an equal quantity of egg-plants/aubergines, onion, and courgettes/zucchini.
First cut them to the same (important) wanted size (the smaller, the quicker the cooking). Heat olive oil in a large pan. Pour the lot into the pan and cook until onions have become translucent. Turn down the fir to low. Add chopped garlic, one lemon juice, a glass of white wine, plenty of roughly cut tomatoes. Season with Chopped fresh herbs (the more, the better!), salt (easy on that! You can rectify later!), pepper, nutmeg and others.
Cover and let cook until you are satisfied with taste and texture.

Service and presentation:

Take out quails.
Take out the filling and place on a side plate.
Open the quail and “flatten” them.
Serve the quails on a large plate. Top it with the filling and surround it with plenty of ratatouille.

Bon appetit!

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