Baked quails in the oven stuffed with apples with honey and mustard - excellent New Year's dish that will surprise your guests and decorate the table not only in New Year and on any holiday. In appearance, the quails are very small and it seems that there is no meat in them at all. You will be surprised, quails have enough meat to eat. The taste of quail meat is very tender and interesting, it is not at all like the chicken that we are so used to. The meat of these birds is very healthy and low-calorie. There are many different ways quail cooking. Quails, the recipe of which is proposed today, we will bake in a sleeve with apples.
Quails: a recipe in the oven in the sleeve
To make the quail meat tender and tasty, we will first marinate them in a honey-mustard marinade. This marinade gives a savory and rich taste. Apples add a sweet and sour note. The main secret cooking this dish is baking in a special culinary bag or baking sleeve, then they will definitely turn out tender and tasty for you.
how to cook quail baked with apples, honey and mustard
Ingredients:
- 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 apples sweet and sour varieties. Rinse them well, no need to peel them. Cut the apple into small pieces to stuff the quails. Separately, you can cut 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 cover the quails golden crust, carefully cut open 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.
22.03.2018
Quails are classified as game. But the carcasses of these little birds today can be bought in almost any supermarket. Many hostesses do not like to cook this bird due to the fact that it turns out to be rather dry after heat treatment. Marinade for quails in the oven will help correct this annoyance.
by the most popular dish quails are considered among the game soy marinade. Let's cook them.
On a note! Marinade for quails in the oven in the sleeve can be absolutely anything. In the process of its preparation, universal sets of spices, kefir, soy sauce, freshly squeezed citrus juices, sour berries, wine. This list could be endless.
Ingredients:
- quail carcasses - 6 pieces;
- onions - 2 heads;
- potato tubers - 6 pieces;
- mayonnaise - 1 table. spoon;
- salt, ground black pepper, barbecue marinade;
- sweet bell pepper- 2 pieces;
- soy sauce;
- greens - 1 bunch.
Cooking:
- So, you have already gone “hunting” to the supermarket and brought home excellent quail carcasses. To defrost them as soon as possible, we transfer the quail carcasses to a bowl and pour water at room temperature.
- Thoroughly rinse thawed quails with running water and dry with napkins.
- We shift into a convenient bowl in which we will marinate the game.
- Add salt, ground black pepper, universal seasoning for barbecue.
- Mix everything well and pour in a little soy sauce.
- We shift the quails into a container and close the lid.
- We put the container in the refrigerator for several hours to marinate.
- In the meantime, let's prepare the rest of the ingredients for the barbecue. We will need sweet peppers of yellow and red.
- We carefully remove the stalk from the peppers and clean the core, wash them with water.
- Rinse peeled potato tubers thoroughly. Cut potatoes into slices.
- Transfer the chopped potatoes to a bowl. Add salt, black ground pepper and mayonnaise.
- Mix well and keep the potatoes aside.
- Peel two onion heads and cut into large rings.
- Meanwhile, the quail carcasses have already marinated, we take them out of the refrigerator.
- We take bamboo sticks and start making barbecue.
- We string potato circles, onions, quail carcasses and rings of sweet bell pepper.
- We alternate all the ingredients, and this is the result.
- Now we shift the quail skewers into a refractory glass mold or baking sheet.
- We put in the oven, heated to a temperature threshold of 200 °. We will bake for about 45-50 minutes.
- Ready shish kebab is served piping hot to the table. Do not forget to sprinkle it with chopped herbs and add your favorite sauce.
This dish used to serve royal tables. And today, quails baked according to this recipe are found only on festive feast. We take note gourmet recipe cooking game.
Ingredients:
- quail carcasses - 4 pieces;
- sweet and sour apple - 1 piece;
- chilled chicken liver - 0.2 kg;
- bacon - 4 slices;
- wheat flour of the highest grade - 1 table. spoon;
- soy sauce - 1 table. spoon;
- refined olive oil - 1 table. spoon;
- liquid honey - 1 tsp. spoon;
- ground paprika - 1 tsp. spoon;
- salt, a mixture of ground peppers.
Cooking:
- Cooled quail carcasses are thoroughly washed with water and dried with napkins.
- Pour soy sauce, refined olive oil into a deep bowl.
- Melt honey until liquid uniform consistency on a steam bath.
- Add honey and ground paprika to the above ingredients. We mix everything well.
- We spread the quail carcasses in the prepared marinade, dip them thoroughly and send them to the refrigerator for 40 minutes.
- Cooled chicken offal We wash so that there is no blood left, cut into small cubes.
- We thoroughly wash the apple, dry it and cut out the core.
- Cut the apple into slices.
- Pour some refined olive oil into the pan.
- Warm it up and add the chicken liver. Lightly fry it and add apple circles.
- Season with salt, a mixture of ground peppers and simmer over moderate heat for about five minutes.
- When the marinating time is up, chicken liver with an apple you need to stuff quail carcasses.
- Now cut the bacon into thin slices.
- We wrap each quail carcass in bacon, fix it with a toothpick.
- We cover the baking sheet parchment paper. At some distance from each other, lay out the quails on a baking sheet.
- Cover the top of the baking sheet with a sheet of aluminum foil. We put the dish in the oven for one hour.
- We will bake it at a temperature threshold of 180 °. In order for the quails to fry to an amber crust, we remove the foil a third of an hour before the end of cooking.
Exquisite quails in citrus marinade
Quails have an original taste and unique aroma. orange marinade baked in the oven. You have never tasted such a treat!
Ingredients:
- orange - 2 pieces;
- quail carcasses - 4-6 pieces;
- refined olive oil - 1 tsp. spoon;
- liquid honey - 1 tsp. spoon;
- spicy Bell pepper- 1 piece;
- Bay leaf- 4 pieces;
- cinnamon stick - 1 piece;
- ground coriander and salt - one pinch each.
Cooking:
- We wash the quail carcasses and dry them.
- In a bowl, mix liquid honey, refined olive oil, a pinch of salt, coriander and soy sauce.
- Cut the capsicum into slices and, together with the seeds, transfer to a bowl.
- Grind the bay leaf in a mortar and add it to the rest of the ingredients.
- The final touch is freshly squeezed juice from half an orange.
- We mix everything well and immerse the quails in the marinade.
- After a couple of hours, we shift the quail carcasses to a baking sheet, pour them with marinade on top.
- Cut half of the orange into slices and lay them on the quail.
- We will bake the meat for half an hour at a temperature of 180 °.
If common dishes from conventional ingredients you are tired, then do something interesting from unusual components. For example, buy quails and cook a chic dinner.
What it is?
The quail is a small bird from the genus Pheasantidae, the subfamily of the partridge and the order Galliformes. In nature, there are about 10 species, but two of them are almost completely exterminated by mankind. And one species (common quail) is considered the most common and is even bred in the household by many farmers.
If a few years ago quail meat was considered a delicacy, today it is increasingly found on store shelves. The length of one carcass is usually no more than 20 centimeters, and its weight does not exceed 150 grams.
Quail meat is quite useful and dietary properties superior to chicken and even rabbit. 100 grams contains only 230-250 calories. In addition, such a product contains a lot of substances necessary for a person, for example, protein, vitamins C, PP, B1, B2, A, as well as calcium, phosphorus, iron, sodium, magnesium, potassium and much more. The taste of quail fillet is tender and pleasant.
How to choose?
What to look for when choosing quails in the store?
- If you buy chilled carcasses, then evaluate the meat. It should be light pink and quite elastic. After pressing the fillet will quickly return to its previous shape.
- Frozen carcasses cannot be too heavy. A lot of weight will indicate that the manufacturers went too far with ice.
- If possible, evaluate the smell. It should be subtle and quite pleasant, similar to the smell of chicken meat.
How to store?
The chilled carcass can lie in the refrigerator for about a week (but it is better to use the meat immediately). IN freezer the shelf life is increased to several months.
Preparation
If you purchased a whole carcass, preparation will be required. It consists of several stages:
- First, cut off the neck and legs, and cut off the tips of the wings. All this can be used to make broth.
- If feathers are visible on the skin, then singe the carcass. To do this, rub it with alcohol and lightly fry in a pan, then remove all excess.
- Then you can rub the carcass with salt so that it marinates a little.
What to cook?
How delicious to cook quail? There are a great many recipes, because quail meat can be fried, stewed, boiled and baked - any dishes are delicious. We offer several cooking options.
Option one
Bake the quail in the oven in a sour cream-garlic sauce. You will need the following ingredients:
- 3-5 quail carcasses;
- 5-7 garlic cloves;
- 5 tablespoons of sour cream;
- ½ lemon;
- 1-2 bunches of dill greens;
- 1-2 tablespoons vegetable oil;
- salt and pepper to taste.
Cooking method:
- First, prepare the quail carcasses. Rinse them under running water and dry well with paper towels. Then sprinkle each carcass lemon juice and rub with salt. Let the quail marinate for at least half an hour.
- Now start making the sauce. First, peel and mince the garlic. The best way to do this is with a garlic press. Mix garlic with sour cream and add salt and pepper. Mix everything well.
- Prepare a baking sheet. Lubricate its bottom with vegetable oil so that nothing burns. Better yet, cover the bottom with foil (it should also be lubricated with oil).
- Now generously grease each carcass with sour cream and garlic sauce and place on a baking sheet.
- Send the baking sheet to the oven, preheated to 180 degrees, for about 40-50 minutes.
- You will get juicy and mouth-watering quails like in a restaurant.
Option two
Quails cooked in a pan with onions are delicious. You will need the following ingredients:
- 2 quail carcasses;
- 1 onion;
- 5-6 tablespoons of olive oil;
- 1/3 teaspoon rosemary;
- salt and pepper to taste.
Cooking method:
- First you need to prepare the quail carcasses. If necessary, singe them, dry and butcher. To do this, cut each carcass along the abdomen, unfold the carcass and cut it along the ridge. As a result, you will have two parts.
- Prepare the marinade: Mix olive oil (3 tablespoons, save the rest for frying) with rosemary, salt and pepper. Rub the quail carcasses with this mixture and leave them to marinate for half an hour.
- Heat the oil in a frying pan, and then lay out the quails. Fry them a little on one side, then lightly on the other, then turn the carcasses and fry them until a delicious crust appears and turn over again to fry until cooked through on the other side.
- Peel the onion and cut into thin half rings, put it in a pan with quails. Cover the pan with a lid and simmer the quails with onions for about 20 minutes. As a result, the meat will become tender and juicy, while the onion will slightly crunch.
Option three
Cook the quail in mustard honey marinade in the sleeve. For this you will need the following ingredients:
- 4 quail carcasses;
- 1 teaspoon of honey;
- 2 teaspoons of mustard;
- 1 teaspoon of salt;
- 2 cloves of garlic;
- pepper and salt to taste;
- vegetable oil.
Cooking method:
- First you need to prepare the marinade. Mix honey (it should not be too thick and candied), mustard, salt, 2-3 tablespoons of vegetable oil, pepper, and garlic crushed on a garlic crush. Mix everything well.
- Lubricate the quail carcasses with marinade and leave them to marinate overnight or at least for several hours so that the meat is well soaked and becomes more tender.
- Place the carcasses in the baking sleeve, tie it on both sides and place on a baking sheet.
- Send the baking sheet to the oven, heated to 180-190 degrees, for about half an hour.
- After half an hour, cut the sleeve and send the baking sheet to the oven for another 5-10 minutes so that the quails are browned.
- Ready!
Option four
We offer you a recipe for quail with vegetables. For cooking you will need:
- 5 quail carcasses;
- 3 potatoes;
- 1 small eggplant;
- 1 bell pepper;
- 1 carrot;
- 2 tomatoes;
- 1 onion;
- 5 tablespoons of mayonnaise;
- salt and pepper to taste;
- vegetable oil.
Cooking method:
- Wash and dry the quail carcasses, then rub with salt and pepper and leave for half an hour.
- While the quail is marinating, take care of the vegetables. Peel potatoes and cut into cubes.
- Cut the eggplant lengthwise and immerse in salted water for 15 minutes to remove the bitterness, and then cut into cubes.
- Peel the onion and cut into half rings. Grate carrots on a coarse grater.
- Peel the bell peppers, remove the stalks. Cut it into cubes.
- Cut the tomatoes into small cubes too.
- Mix all vegetables and season with salt.
- Now cut the foil into squares about 35x35 centimeters in size. A total of five sheets are required.
- Take one sheet of foil, grease it with oil. Put one quail carcass in the center, put vegetables around it and put vegetables on top. Also put a tablespoon of mayonnaise on top. Fold up the foil, bringing the ends together at the top. Do the same with the remaining carcasses and vegetables.
- Bake quails in the oven for 40-50 minutes at 190 degrees.
Enjoy unusual and delicious quail dishes!
Quail refers to birds pheasant family. The meat of these birds is very tasty, tender. It contains 22% protein, vitamins B5 and B6. It can be safely used by those who follow their figure.
Initially, quails could be found only in the Middle East, but now, to the general delight of hunting enthusiasts, they are distributed throughout Europe. This pretty tiny bird, so in order to create full meal, you will need to take a couple of carcasses of these birds.
Quail has a fairly high proportion of meat, has a special, incomparable taste.
The only problem is that it is quite lean, and therefore, in order to end up with a dish with a rich taste, you need to use different spices- pepper, salt, thyme, basil and others.
When hunting, look out for plump birds with flawless, fresh-looking skin that is creamy or yellow with a pink tinge. The meat of these birds will be of the best quality..
Features of cooking quail
To cook amazing tasty dish, which will be appreciated by all friends, must be adhered to simple rules.
Before cooking, the meat must be prepared. To this end, one hour before cooking, keep the peeled quail carcasses in the refrigerator. Using a tissue, wipe the outside of the bird and the inside cavity.
Since the quail has quite lean dry meat, it should be held in a marinade with onions, peppers and thyme for several hours. You can add some wine to the marinade.
When you move on to the process of frying or stewing, depending on the recipe for preparing the dish, you need to tie the paws together using chef's thread.
Also with a brush ghee or sauce to go over the meat, greasing on all sides, you can also wrap the meat with pancetta, Parma ham or grape leaves, to prevent it from drying out.
In addition, before cooking, you can grind the quails (especially if you are going to grill or barbecue them, they will cook faster). Remove all cartilage, cut the ridge with kitchen scissors.
Then it is necessary string a quail two skewers across the width of his body, so that the skewer goes through the leg on one side and out through the leg on the other side; the skewers will hold the bird in the right position during cooking so that it cooks evenly on all sides.
Storage conditions
Keep quail in the fridge, on a tray covered with foil or parchment paper. It's best to put the tray on the bottom shelf so that any juices don't contaminate any other food, it's especially important to keep the quails away from any other sausage products or foodstuffs to be eaten raw.
The finished dish can be consumed within 2-3 days, if it is stored in the refrigerator for longer, it must be thrown away or fed to dogs.
The easiest recipe
Ingredients:
2-4 quails, 500 ml of dry wine, 1 tbsp. a spoonful of honey, vegetable oil, salt, pepper.
Cut the quail carcasses along the breast, lightly beat off, giving them a flat shape, rub with salt and pepper. Pour wine mixed with honey, marinate for 2-4 hours. After that fry in oil until golden brown
. Then put in a cauldron, pour the remaining marinade and simmer under cover on low fire 40 minutes.
The most delicious recipe
Ingredients:
2 carcasses of quails, 200 g of champignons, 2-3 onions, 2-3 processed cheese, vegetable oil, sugar, salt, thyme, pepper.
Quail carcasses rub from the inside and outside with a mixture of salt, pepper and a pinch of sugar, leave marinate for 5 hours.
Finely chop the mushrooms, fry in oil with chopped onions, salt and pepper. Cool, add thyme and grated processed cheese, to stir thoroughly. Stuff the quails with the prepared stuffing, tie the legs together.
Fry carcasses on all sides V in large numbers vegetable oil 4-5 minutes. Then steam 15-25 minutes.
You can use rice or pasta as a side dish..
In the oven bake whole quails at a temperature of 180 degrees for 40 minutes.
In air grill whole quails bake for 35 minutes at a temperature of 200 degrees.
In a slow cooker bake whole quails for 50 minutes on the "Baking" mode.
How to bake a quail
Products for baking quail
Quail - 2 pieces
Salt - 1 tablespoon
Black ground pepper - 1 teaspoon
Paprika - 1 tablespoon
Lemon - 1 piece
Basil - 1 teaspoon
Butter - 1 cube with a side of 2 centimeters
Sour cream - 100 grams
Food preparation
Quail carcasses, if frozen, defrost. Gut the quails, remove the feathers, rinse the carcasses and dry them with a towel. Rub inside and out with salt, pepper and paprika. Squeeze the juice of a lemon and pour it over the quails. Lubricate with sour cream.
Cover the quails and put in the refrigerator to marinate for 2-3 hours.
How to bake a quail in the oven
Grease a baking sheet butter, pour half a glass of water. Put the pickled quails (on the side). Preheat the oven for 10 minutes to 180 degrees, put a baking sheet with quails in the oven. Wait 20 minutes, then turn the quails on the other side and bake for another 20 minutes at a temperature of 200 degrees.
How to bake a quail in an air grill
Preheat the air fryer to 200 degrees for 3 minutes. Put the quail on the lower grill of the air grill lined with baking paper. Roast the quail at medium speed for 20 minutes, then flip and bake for another 15 minutes.
How to bake a quail in a slow cooker
Lubricate the bottom of the multicooker with oil, lay out the quails, bake with the lid closed for 30 minutes in the "Baking" mode. Then turn the quails over and cook for another 20 minutes in the same mode.
Mustard marinade for quail
Marinade Products
for 2 carcasses
Mustard - 2 tablespoons
Honey - 3 teaspoons
Soy sauce - 2 tablespoons
Ketchup - 2 tablespoons
Garlic - 4 cloves
Salt - 1 tablespoon
Black ground pepper - 1 tablespoon
Dill greens - a few sprigs
How to marinate quail
Pour mustard, ketchup, soy sauce into a bowl, add garlic, salt and pepper. Peel the garlic, pass through a garlic press, grind with salt and pepper and add to the bowl. Dill wash, dry and finely chop, add to the rest of the ingredients. Mix the ingredients well.
Coat the quail with marinade, cover and refrigerate for 12 hours in the refrigerator. Then start roasting the quail.
