A delicious strawberry recipe!
For the marinade, crush juniper berries, coriander seeds and bay leaf in a mortar, mix with coriander greens, garlic, lemon and orange zest and juice, olive oil and thyme.
Rinse and pat the quail dry. Using poultry shears, slice lengthwise from the back, removing the backbone and neck, folding the birds apart evenly (like butterflies). Scrape the lower bones of the legs clean, then tuck in the breast skin, place the quail skin side down on a plate and brush generously with the marinade. Cover with plastic wrap and marinate in the refrigerator for one night.
Remove quails from marinade, pat dry and season both sides with salt and season with pepper. Set marinade aside.
Heat the olive oil in a cast iron saucepan and place the quails in, breast side down. Add the garlic, juniper berries, thyme and bay leaves. Roast the quails in the heated oven at 230 °C for about 10 minutes, basting them frequently with the drippings, adding a little water to the sides if necessary. Turn the quails to the other side and cook for another 5 minutes, basting frequently. Add the pieces of lemon and orange and warm them briefly in it together with the olives. Arrange everything on a heated plate together with the stock.
Related Recipes:
Sicilian Tenderloin1. quarter peppers, clean, roast skin side up under heated oven broiler for 6-8 min until skin blisters black...
Braised Rump Steak with Potato Wedges and Roasted Vegetables(approx. 60 min.): Remove skin from shallots, cut in half. Remove seeds from peppers and cut into small...
Duck with Sweet Potato PureeFor the duck with sweet potato puree, first prepare the sweet potato puree. To do this, peel the potatoes, cut...
Duck Breast Strips in Sesame SauceFor the duck breast strips in sesame sauce, first prepare the marinade. To do this, mix the soy sauce with...
Roast Goose SoupFor the roux, remove the breast fillet from the goose. Briefly scald breast bones, quench in cold water, add...
Duck Breast in Thyme ButterFor the duck breast in thyme butter, season the skin side with salt and pepper, and the meat side additionally...
Duck Breast with Beetroot Puree and Thyme Shallot JusFor the duck breast with beetroot puree, first prepare the puree. For the puree, wrap the beet in aluminum...
Duck Breast with Goose Liver Sauce and Pear-Potato GratinFor the duck breast with foie gras sauce, boil the potatoes for about 15 minutes. They should not be soft, but...
Roasted Chicory with TallegioA delicious recipe for all strawberry lovers! Bring to a boil 2 tbsp water with juice of one lemon, 1 tsp salt...
Saddle of Venison with Orange SauceBrush the saddle of venison with honey. Place cloves, cinnamon and star anise on top. Cut a third of the...