Stuffed Quail In Red Pepper Sauce, Chocolate And Stout
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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.
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)!
