This dish is made from leftovers – quail breasts. I used the rest of birds to make the filling for quail, leek and cabbage ravioli. Dry breasts meat is not too good for ravioli. The beauty of this dish is that you can marinate breasts the day or even two ahead, and then simply throw them together with any vegetables you prefer, and in 30 minutes the meal is ready.
The only issue you will have is to slice or chop vegetables in size to be fully cooked at the same time as quails. To be sure, I sliced new potatoes very thin, to have them crispy on the edges and melting soft in the middle.
quantity depends on the number of people you serve
- quail breasts
- mini truss tomatoes
- olive oil
- fresh rosemary
- fresh thyme
- artisan sea salt
- black pepper
- garlic, sweet and hot chilli preserve (or any spice mix you like)
- marinate quail breasts
- make a pocket by separating the skin from the middle of a breast meat
- insert piece of butter, half a coffee spoon of preserve (or spice/herbs mix) and a tiny piece of fresh thyme into this pocket
- use sea salt on the rest of the breast
- leave refrigerated overnight or even longer
- line a tray with 2-3 cm high edges with baking paper
- drop some olive oil and spread it
- slice potatoes thin (2mm or so)
- place them in a bowl or a bag, add olive oil and shake to cover all surfaces
- place quail breasts skin up in the middle of the tray
- spread potato slices around, sprinkle potatoes with quality sea salt and black pepper, add a few drops of olive oil if necessary
- add garlic cloves with skin
- cut tomatoes in half, season them with sea salt and pepper, add couple of drops of olive oil
- add rosemary to the tray
- sprinkle potatoes with cut rosemary
- place in preheated to 200C oven with fan regime, roast for 25-30 minutes
- serve with fresh salad or vegetables
Served fresh from the oven the dish is a pure delight – juicy, flavoursome and surprisingly light, exactly what one needs on Boxing day.
I like mine to be served with horseradish, sour cream and dill sauce.