• St. Bruno 12

    From Dave Drum@1:3634/12 to All on Wed May 26 12:09:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bruno's Festive Quails
    Categories: Game, Wine, Fruits, Vegetables, Rice
    Yield: 4 Servings

    MMMMM---------------------------QUAILS--------------------------------
    4 Jumbo quails
    8 sl Pancetta
    300 ml Chicken stock
    6 tb Olive oil
    200 ml Sweet white wine
    120 g Dried cranberries
    40 Red grapes

    MMMMM--------------------------STUFFING-------------------------------
    6 sl Pancetta
    3 tb Olive oil
    1 cl Garlic
    150 g Mushrooms; sliced
    1 Lemon zest; grated
    125 g Onion; chopped
    8 Sprigs fresh thyme
    100 g Long grain rice
    200 ml Chicken stock
    100 g Butter
    250 g Chicken livers; cleaned

    To make the stuffing, cut 6 slices of pancetta into
    small pieces. In a pan, heat 3 tablespoons of oil. Add
    the pancetta and fry to a light colour. Add the garlic,
    mushrooms, onions, lemon zest and thyme

    Cook well, stirring occasionally, then add the rice. Mix
    well and add the 200 ml of chicken stock and 50 g of
    butter. Cover with a lid or a foil. Lower the heat and
    gently simmer for 15 minutes

    Take off the heat and leave to rest for 2-3 minutes.
    Pour the rice onto a tray and cool down quickly

    Clean the pan then heat the remaining butter. When it
    foams, cook the cleaned livers for 2 minutes only, then
    tip onto a chopping board and chop quite finely. Add to
    the cooling rice

    Set the oven @ 200ºC/400ºF/Gas mark 6

    When the rice is at room temperature, fill the quails
    with the stuffing and close each opening with 2 cocktail
    sticks. Wrap 2 slices of pancetta around each bird

    Place the birds on a roasting tin and pour 6 tablespoons
    of olive oil over the top. Cook for 10 minutes then add
    the white wine to the tin and leave to cook for another
    15 minutes

    Remove from the heat and place on a plate. Cover with
    foil and keep warm

    Add the 300 ml of stock to the roasting tray with the
    cranberries and the grapes. Simmer gently until the jus
    is a light consistency

    To plate, place the quails on a large serving plate.
    Spoon the juices and fruit over and serve immediately.

    Chef Bruno Loubet

    RECIPE FROM: https://www.greatbritishchefs.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:229/452 to All on Sat Jul 17 21:10:34 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bruno's Festive Quails
    Categories: Game, Wine, Fruits, Vegetables, Rice
    Yield: 4 Servings

    MMMMM---------------------------QUAILS--------------------------------
    4 Jumbo quails
    8 sl Pancetta
    300 ml Chicken stock
    6 tb Olive oil
    200 ml Sweet white wine
    120 g Dried cranberries
    40 Red grapes

    MMMMM--------------------------STUFFING-------------------------------
    6 sl Pancetta
    3 tb Olive oil
    1 cl Garlic
    150 g Mushrooms; sliced
    1 Lemon zest; grated
    125 g Onion; chopped
    8 Sprigs fresh thyme
    100 g Long grain rice
    200 ml Chicken stock
    100 g Butter
    250 g Chicken livers; cleaned

    To make the stuffing, cut 6 slices of pancetta into
    small pieces. In a pan, heat 3 tablespoons of oil. Add
    the pancetta and fry to a light colour. Add the garlic,
    mushrooms, onions, lemon zest and thyme

    Cook well, stirring occasionally, then add the rice. Mix
    well and add the 200 ml of chicken stock and 50 g of
    butter. Cover with a lid or a foil. Lower the heat and
    gently simmer for 15 minutes

    Take off the heat and leave to rest for 2-3 minutes.
    Pour the rice onto a tray and cool down quickly

    Clean the pan then heat the remaining butter. When it
    foams, cook the cleaned livers for 2 minutes only, then
    tip onto a chopping board and chop quite finely. Add to
    the cooling rice

    Set the oven @ 200ºC/400ºF/Gas mark 6

    When the rice is at room temperature, fill the quails
    with the stuffing and close each opening with 2 cocktail
    sticks. Wrap 2 slices of pancetta around each bird

    Place the birds on a roasting tin and pour 6 tablespoons
    of olive oil over the top. Cook for 10 minutes then add
    the white wine to the tin and leave to cook for another
    15 minutes

    Remove from the heat and place on a plate. Cover with
    foil and keep warm

    Add the 300 ml of stock to the roasting tray with the
    cranberries and the grapes. Simmer gently until the jus
    is a light consistency

    To plate, place the quails on a large serving plate.
    Spoon the juices and fruit over and serve immediately.

    Chef Bruno Loubet

    RECIPE FROM: https://www.greatbritishchefs.com

    Uncle Dirty Dave's Archives

    MMMMM

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