Roast Quails with Whisky Marmalade Sauce

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Roast Quails with Whisky Marmalade Sauce Ingredients

6 Oven ready quails	150 ml Chicken stock
1 Garlic clove; peeled and	250 g Oyster mushrooms; cleaned
; lengthways	1 Clove garlic; crushed
2 tb Oil	FOR THE SAUCE
75 g Butter	90 ml Orange marmalade
4 Sprigs rosemary; fresh	60 ml Malt whisky
1 tb Soft brown sugar	1 Lemon; juice of
24 Shallots or baby onions;

Instructions for Roast Quails with Whisky Marmalade Sauce

Pre-heat oven to 190C/325F/gas 5. Rub the quails with the garlic. Heat the oil and half the butter in a large pan. Stuff the birds with a sprig of rosemary and season and put into the pan and brown all over. Place into the oven and cook for 12-15 minutes, then remove and leave covered in a warm place. Heat the remaining butter with the sugar in a large pan, then add the onions and glaze. Add the stock and cook gently approximately 12-15 minutes. Add the mushrooms sliced, with some extra butter, then add the garlic and stir, season and keep warm. Portion the cooked quail and place on to a plate. Scatter with the oyster mushrooms and onions and spoon over the marmalade sauce. For the sauce: Melt the marmalade and add in the whisky and lemon juice. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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