vendredi 13 janvier 2012

Quails in escabeche.

You'll probably be surprised by my way of talking, don’t be ashamed, at my age, 71, I'm lucky not to have any complexes any more! Laugh, it's free and think of those who pay for laugh therapy!
Thank you

Those are not quails fallen from a truck, but almost, yesterday, back from the market, I found two of those delicious birdies in my shopping bag.
Bernard went alone to the till, saw those two poor little quails hanging out at the cash and put them in my basket.
Too late to bring them back, bad luck for the person who forgot them and surely raged once home. By the same occasion, I inherited of a box of biscuits and a bottle of peach juice. Lucky shopping day ;-))
A couple of days ago,  Francesa had published a recipe with quails, Mmmmm, that gave me the desire to eat some too!

There's my "escabèche" the old way recipe!

Ingredients for 2 persons.

4 quails cleaned and split in half.
1 onion chopped
salt and pepper
3 garlic cloves, crushed
4 tbsp olive oil
1 glass of white wine
½ cup of vinegar
2 bay leaves
1 sprig of thyme
2 carrots sliced
A glass of water


Heat oil and brown the quail. Once they are golden brown remove and set aside.
Then add the onion and garlic.
Replace the quail to the pan.
Add the other ingredients.
After half an hour, turn off the heat and let cool the quails in their cooking liquid.
Remove the flesh of quail and place it in a sterilized glass jar, covering it with carrots.
Let stand a few days before eating.

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