Stuffed quail with lime glaze
Ask your good quality independent butcher about boned quail – he will be able to get it for you. This looks so impressive for a dinner party but is so easy to do. You can also make this using chicken breasts with skin on if preferred.
- Preheat oven 200C/400F/180 Fan/Gas 6
- To make the farci, melt the butter and fry the shallots over a high heat for a few minutes. Add mushrooms and toss quickly and cook for a further 3 minutes. Tip into a bowl, add breadcrumbs, salt and pepper and bind with egg, mix together.
- To stuff the quail, pull back the skin at the front of the bird, gently lift inside meat out and stuff the cavity with the farci. Fold the skin back to reform the shape.
- Arrange stuffed quail into greased roasting tin. Heat marmalade and butter together until melted and brush over the birds. Roast in preheated oven for about 20 minutes until golden brown and cooked through. Transfer birds to a serving dish to keep warm.
- To make the sauce, pour the stock into the tin and whisk all the bit together. Boil on hob to reduce a little, stir in lime juice, crème fraiche and season with salt and pepper. Whisk until smooth and thickened slightly. Add parsley and serve with the quail.
This recipe is from: Mary Berry's New Aga Cookbook
- 25g (1oz) butter
- 2 shallots, finely chopped
- 225g (12oz) button mushrooms, coarsely chopped
- 25g (1oz) breadcrumbs
- 1 egg, beaten
- 8 quail, boned
- 1 tablespoon lime marmalade
- good knob of butter
- 150 ml (1/4 pint) good game stock
- juice 1 lime
- 200 ml carton crème fraiche
- 4 tablespoons fresh parsley, chopped