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Baked quail

Baked quail
Ingredients:

  • Anise (Badian) 2 pieces
  • Olive oil 150 ml
  • Quail 8 pieces
  • Paprika 1 tablespoon
  • Cinnamon 1 tablespoon
  • Cardamom 4 pieces
  • Honey 2 tablespoons
  • Garlic 8 cloves
  • Seasoning Nomu Moroccan 1 tablespoon
  • Ground black pepper 1 tsp
  • Dried Cherry 2 tablespoons
  • Lemon 1 piece

Instructions:

  1. Prepare the marinade from all the above ingredients (squeeze the lemon juice, squeeze the lemons into the marinade, crush the garlic) and marinate the quails for four hours. It is better to keep pickled quails from gastronomical and hygienic considerations in a cold place, from time to time launching a paw into a deep bowl with the marinade and mixing the birds to help the marinade in its complex aromatic-spicy business. Marinating quails need at least an hour, ideally – twelve. All other watches in the interval from one hour to twelve are also suitable in their own way.
  2. When the time is right for you, put the quails together with the marinade in the oven, preheated to 180–200 degrees for twenty to twenty five minutes. Putting quails better up the breast, so that it does not get wet in the sauce, which will inevitably turn the juice flowing from the birds, mixing with boiling marinade.



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