We recently spent a spectacular weekend in Brussels sightseeing, taking wonderful photo's of the beautiful city and eating absolutely delicious food! One of the highlights of our trips is always visiting the local super market. This time our new favourite became the quail. This bird was not familiar to us since in the Nordics you don't really get quail... anywhere..? So we grabbed a package of nicely packed two quails and stuck them in the freezer until recently when it was the time to explore some new flavours!
New flavours were explored also in the form of the marinade which I made up myself. I looked up a delicious looking picture of grilled quail yet since it was something the blogger ate in the restaurant, he didn't have the recipe... So I made it up myself.
We don't have a picture of our dish... No, actually we do have pictures but they weren't really pretty ,.. so maybe next time. The quails must look golden brown, slightly grilled.
Honey & Chili marinated Quail
For two
2 tbsp honey
We absolutely love the Vacu Van Instant Marinater! It marinates the meat in half of the time (probably even faster!) you'd normally have to use and it's so easy to use and clean, too! Amazing product! I wouldn't necessarily marinate it only for minutes, as they claim but it really has saved several hours of our precious time.
New flavours were explored also in the form of the marinade which I made up myself. I looked up a delicious looking picture of grilled quail yet since it was something the blogger ate in the restaurant, he didn't have the recipe... So I made it up myself.
Brussels
Honey & Chili marinated Quail
For two
2 tbsp honey
1 tbsp Dijon mustard
1 tbsb chili flakes
0,5 dl (a splash) Worchesterchire sauce
0.5 dl of olive oil
salt
pepper
butter
4 small quails
Prepare the marinade by mixing all the ingredients. Marinade the qails for at least four hours in the fridge.
At least four hours later..
Heat oven to 200C. Put the quails and the mariande in a cast iron dish (with a lid!) with a table spook of butter and place to pre-heated oven for 30 minutes.
Remove the dish from the oven and let it rest for 15 minutes, don´t forget to season with some additional sea salt and black pepper. Preheat oven again as hot as it gets (grill element) and grill quails until golden/dark-ish brown.
We ate this deliciousness with potato and carrot puree's but I'm still exploring the best alternative for this dish. It was delicious, though!
We absolutely love the Vacu Van Instant Marinater! It marinates the meat in half of the time (probably even faster!) you'd normally have to use and it's so easy to use and clean, too! Amazing product! I wouldn't necessarily marinate it only for minutes, as they claim but it really has saved several hours of our precious time.
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