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Quail in a jacket

February 2024

The latest trend in cooking, eating and enjoying is that ingredients are fresh, seasonal and regional. So we have been looking for creativity in familiar combinations using ingredients from the kitchen garden presented in a new way. Perhaps this recipe will inspire you.

Main course, serves 4. Preparation time: approx. 25 minutes (plus 30 minutes in the oven).

  • 2 very large floury potatoes (350 to 400 grams each)
  • butter
  • 10 sprigs of thyme
  • 4 small quails
  • 1 chopped onion
  • 1 clove of garlic, pressed
  • 2 dl red, dry wine
  • 16 attractive, large, soaked prunes without stones
  • 1 level tablespoon of brown castor sugar
  • 12-16 long rashers of smoked, streaky bacon
  • salt, pepper
  • Extra: melon baller

Preheat oven to 200°C.
Wash the potatoes clean. Halve them lengthwise and hollow the inside out with the melon baller leaving approx. ½ cm of potato wall (the removed inside of the potato can be kept under water and used for mash the following day). Put a few lumps of butter in the potato halves. Sprinkle with salt, pepper and thyme and fry in an oven dish for 15 to 20 minutes until crisp (baste with butter half way through the cooking time).
Meanwhile, heat 2 full tablespoons of butter in a casserole. Briefly brown the quails all round. Remove from pan. Gently sauté the onion and the garlic in the remaining cooking fat until soft. Add the wine, prunes and sugar. Season the mixture with salt and pepper. Put the quails back in the casserole and simmer for 15 minutes.
Wrap the quails in the rashers of bacon. Put each quail in a halved potato. Add some of the onion and prune sauce over and around the quails and cook in the oven for another 15-20 minutes. Serve immediately.

Tip: Serve with pumpkin roasted in the oven (with olive oil, cinnamon, salt and pepper). If you prefer to use another type of meat, good quality chicken drumsticks are also delicious.


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