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Preparation:
Season the quail; stuff with the sautéed preparation (done in a little oil); roast for 35 minutes at 180ºC.
Brown the brunoise-cut onion, add the pepper and leave to cook for a few minutes. Stir continuously. Add in the chopped garlic, chocolate, pepper, stout, cinnamon and a few drops of vanilla essence. Leave to reduce for 10 minutes on...

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Preparation:
Season the quail; stuff with the sautéed preparation (done in a little oil); roast for 35 minutes at 180ºC.
Brown the brunoise-cut onion, add the pepper and leave to cook for a few minutes. Stir continuously. Add in the chopped garlic, chocolate, pepper, stout, cinnamon and a few drops of vanilla essence. Leave to reduce for 10 minutes on a low flame. 
Add in sugar to balance the bitterness of the stout and butter to ensure a foamy sauce. Rectify with salt if necessary.
Serve thighs bathed in sauce with a garnish of your choice.
 
The quails need to be cooked well but not dry!
Brush butter on them several times during the roasting process.
 
Recommendation: accompany with a lager or a full-bodied red wine (preferably a Carmenere)!
 

 

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Ingredients 4 persons
  • INGREDIENTS
  • 12 plucked quail
  • Filling
  • 1 small onion
  • 2 cloves garlic (peeled)
  • 5 g red pepper
  • 30 g chocolate
  • 10 cl stout
  • 10 g sugar
  • 2 g cinnamon powder
  • Vanilla essence
  • 30 g salt-free butter
  • Salt & ground black pepper to taste
  • FOR THE FILLING
  • 70 g ground pork
  • 70 g ground beef
  • 10 g grated Brazil nuts
  • 20 g soaked raisins
  • 20 g chopped prunes
  • 1 Marraqueta bread soaked in milk
  • 10 cl red wine
  • Pepper
  • Cumin
  • Salt.
Recipes. The Cook & Chef Institute