BUTTERFLIED QUAIL WITH GARLIC AND TARRAGON BUTTER AND GLAZED CARROTS
Prep time 10 mins Cooking time 30 mins Serves 6
2 tbsp olive oil 4 tsp chopped fresh tarragon 6 quails, butterflied and skewered 50g butter, softened 4 garlic cloves, peeled and crushed
500g carrots, peeled and thinly sliced 200ml water 60g butter, softened 2 tbsp sugar 2 tsp lemon juice For the quails, mix together olive oil and 2 tsp tarragon. Rub the mixture onto the quails, season with salt and freshly ground black pepper and allow them to marinate, 10 mins. Grill the quails in a griddle pan over high heat until golden brown, about 10 mins each side. Mix together softened butter, remaining tarragon and garlic. In a large saucepan over medium heat, melt butter mixture, add the quails and toss until fully coated. For glazed carrots, add water to a saucepan over high heat and briefly boil the carrots until soft but still firm, about 8 mins. Strain. Melt butter in a separate saucepan over low heat. Add sugar and stir until dissolved, about 10 mins. Add lemon juice and carrots and cook, while stirring, until a syrupy consistency is reached. Serve warm quails with a side of glazed carrots.