BUTTERFLIED QUAIL WITH GAR­LIC AND TAR­RAGON BUT­TER AND GLAZED CAR­ROTS

Friday - - Good Food -

Prep time 10 mins Cook­ing time 30 mins Serves 6

QUAILS

2 tbsp olive oil 4 tsp chopped fresh tar­ragon 6 quails, butterflied and skew­ered 50g but­ter, soft­ened 4 gar­lic cloves, peeled and crushed

GLAZED CAR­ROTS

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.

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