Tuesday, 5 July 2011
Sale on quail
The quail were due to expire in a couple days, (i.e. they were still fresh and legal to sell) and had been marked down from €6.59 to €3.29. We were shopping for dinner that night anyway so we picked them up and cooked them immediately. I chose to use the little au gratin dish that came with the Staub starter set I purchased years ago while working at Sur Le Table, (can you say discount?) Personally I prefer Staub, but I think my other half prefers Le Creuset. They are much of a muchness.
The quail were sprayed lightly with sunflower oil, then stuffed with a chopping board medley of flat-leaf parsley, fresh thyme, fresh rosemary and a couple shallots. We had half a cauliflower left over (for some reason my grocery store carries cauliflower the size of soccer balls) so that was chopped up and placed around the birds. A few chestnut brown mushrooms went in to prop up the quail legs and viola! Cook uncovered for 35 minutes at 200 °C oven (that's about 393 °F) or until well browned.