glazed quail with red cabbage puree
Make a glaze with olive oil, cayenne pepper, mill pepper, salt, Worchester sauce, acacia honey and tomato paste. Put this preparation in a plastic freezer bag together with the quail and let it marinate for an hour at room temperature. Meanwhile, make red cabbage puree with prunes. Cut the red cabbage into not too fine brunoise. Simmer an onion and some crushed garlic and add the brunoise. Moisten with red balsamic vinegar. Add juniper berries and cloves in a tea bag. Add a bouquet garni of bay leaf, thyme and parsley stems.

glazed quail

with red cabbage puree and plum

Pour in a glass of red wine and red Porto. Simmer for 45 minutes. Then add the pitted soft plums. Simmer for another 15 minutes and check whether the cabbage is cooked enough. Remove the herbs from the cooking pot and mash. Cut the tricolor mix of carrots on strings, keep them separate and steam them until done. Remove the quails from the bag and place them in an oven dish. Cover with the rest of the glaze. Preheat the oven to 185°C and bake the quails until tender and crispy in about 30 minutes. Cut in half before serving. On the dinner plate: as a hobby chef, you look for the presentation that suits you best.
garlic red balsamic vinegar juniper berries clove bay leaf thyme parsley red wine porto wine plums carrots in 3 colors
Nederlands - français
olive oil cayenne pepper pepper from the grinder salt Worcestershire sauce acacia honey tomato paste quail red cabbage onion
ingredients - info
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Belgian Cuisine and more creative cooking
Make a glaze with olive oil, cayenne pepper, mill pepper, salt, Worchester sauce, acacia honey and tomato paste. Put this preparation in a plastic freezer bag together with the quail and let it marinate for an hour at room temperature. Meanwhile, make red cabbage puree with prunes. Cut the red cabbage into not too fine brunoise. Simmer an onion and some crushed garlic and add the brunoise. Moisten with red balsamic vinegar. Add juniper berries and cloves in a tea bag. Add a bouquet garni of bay leaf, thyme and parsley stems.

glazed quail with

red cabbage puree

and plum

Pour in a glass of red wine and red Porto. Simmer for 45 minutes. Then add the pitted soft plums. Simmer for another 15 minutes and check whether the cabbage is cooked enough. Remove the herbs from the cooking pot and mash. Cut the tricolor mix of carrots on strings, keep them separate and steam them until done. Remove the quails from the bag and place them in an oven dish. Cover with the rest of the glaze. Preheat the oven to 185°C and bake the quails until tender and crispy in about 30 minutes. Cut in half before serving. On the dinner plate: as a hobby chef, you look for the presentation that suits you best.
garlic red balsamic vinegar juniper berries clove bay leaf thyme parsley red wine porto wine plums carrots in 3 colors
olive oil cayenne pepper pepper from the grinder salt Worcestershire sauce acacia honey tomato paste quail red cabbage onion
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
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Belgian Cuisine and more creative cooking DIRECTIONS INGREDIENTS