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 Quail with Grapes and Blue Cheese Recipe
I can't remember where exactly I found such a principle of quail cooking on the Internet. But everything turns out perfectly. Namely, in autumn it can be stuffed with my favorite pink grapes with blue cheese. It's very tasty, cook and help yourself!
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. To make the quails juicy, they need to be soaked for 15 minutes in a 6% salt solution. If we just salt it, the salt will draw out the moisture.
    To make the quails juicy, they need to be soaked for 15 minutes in a 6% salt solution. If we just salt it, the salt will draw out the moisture.
  2. And here just salt will help to retain moisture inside the quail during the baking process and make it juicier. But you still have to salt the bird before baking. Such soaking will not lead to salting. Dissolve 60 g of salt in 1 liter of water and soak the quails.
    And here just salt will help to retain moisture inside the quail during the baking process and make it juicier. But you still have to salt the bird before baking. Such soaking will not lead to salting. Dissolve 60 g of salt in 1 liter of water and soak the quails.
  3. Then we continue to cook the carcasses. Cut off two phalanges from the wings. And barely pinches the tips of the legs. These parts will still burn. You can throw these parts in the freezer to the soup set. You can give it to your pets. I gave it to the seals under the porch.
    Then we continue to cook the carcasses. Cut off two phalanges from the wings. And barely pinches the tips of the legs. These parts will still burn. You can throw these parts in the freezer to the soup set. You can give it to your pets. I gave it to the seals under the porch.
  4. Now another stage of cooking quails. In order for the quail skin to be crispy, you need to crank the next "feint with your ears". Put two pots. One with boiling water, the other with ice. Each quail is lowered into boiling water for 15 seconds and into ice for 15 seconds. And so repeat three times. Thanks to this technique, the fat on the skin will begin to melt. Lowering quails into cold water stops the cooking process. All this is done quickly enough, so it was not possible to take step-by-step photos.
    Now another stage of cooking quails. In order for the quail skin to be crispy, you need to crank the next "feint with your ears". Put two pots. One with boiling water, the other with ice. Each quail is lowered into boiling water for 15 seconds and into ice for 15 seconds. And so repeat three times. Thanks to this technique, the fat on the skin will begin to melt. Lowering quails into cold water stops the cooking process. All this is done quickly enough, so it was not possible to take step-by-step photos.
  5. As a result, the quail will acquire this form. And the skin becomes thin. In the process of baking, it will turn out crispy. This is a photo of one bird that has not yet been processed. You can easily see the difference.
    As a result, the quail will acquire this form. And the skin becomes thin. In the process of baking, it will turn out crispy. This is a photo of one bird that has not yet been processed. You can easily see the difference.
  6. Prepare the filling. Lately, I just love the combination of pink grapes and cheese with mold. I tried quail meat. At first, I just mixed the halves of grapes, cheese and spices in the filling, but the taste of cheese was lost in the taste of thyme.
    Prepare the filling. Lately, I just love the combination of pink grapes and cheese with mold. I tried quail meat. At first, I just mixed the halves of grapes, cheese and spices in the filling, but the taste of cheese was lost in the taste of thyme.
  7. So I went the other way. A little longer, but tastier. Each grape is cut without cutting to the end. Remove the bones.
    So I went the other way. A little longer, but tastier. Each grape is cut without cutting to the end. Remove the bones.
  8. Cut the cheese into small cubes. A relatively inexpensive Polish cheese with mold of good quality has now appeared on sale in Dnipro. I'm buying this. If it's expensive for you, or you don't like cheese with mold, then take cheese or Adyghe. Suluguni, mozzarella or hard cheese will not work. Here you need cheese that melts but doesn't stretch. Cheese with mold turns into such a sauce.
    Cut the cheese into small cubes. A relatively inexpensive Polish cheese with mold of good quality has now appeared on sale in Dnipro. I'm buying this. If it's expensive for you, or you don't like cheese with mold, then take cheese or Adyghe. Suluguni, mozzarella or hard cheese will not work. Here you need cheese that melts but doesn't stretch. Cheese with mold turns into such a sauce.
  9. Instead of seeds, put a piece of cheese in each grape.
    Instead of seeds, put a piece of cheese in each grape.
  10. Tear off the thyme leaves.
    Tear off the thyme leaves.
  11. Add thyme, freshly ground black pepper and a little salt to the melted butter.
    Add thyme, freshly ground black pepper and a little salt to the melted butter.
  12. Mix the butter with the stuffed grapes.
    Mix the butter with the stuffed grapes.
  13. We prick each quail from the inside with a fork so that it is better soaked with spices during cooking. Just do it very carefully so as not to damage the skin. Lightly kiss the quail from the inside of the breast. Since we will bake the bird on the back, we will salt the bottom part with butter salt.
    We prick each quail from the inside with a fork so that it is better soaked with spices during cooking. Just do it very carefully so as not to damage the skin. Lightly kiss the quail from the inside of the breast. Since we will bake the bird on the back, we will salt the bottom part with butter salt.
  14. Season the quails with grapes and butter. Quite dense.
    Season the quails with grapes and butter. Quite dense.
  15. Send the birds to the baking sleeve. And put it first in a preheated 180 degree oven for 30 minutes.
    Send the birds to the baking sleeve. And put it first in a preheated 180 degree oven for 30 minutes.
  16. Then cut the sleeve, increase the temperature to 230 degrees and bake for another 15 minutes until golden brown.
    Then cut the sleeve, increase the temperature to 230 degrees and bake for another 15 minutes until golden brown.
  17. We serve on the table and call relatives or guests!
    We serve on the table and call relatives or guests!
  18. So it looks like a quail in the cut. Look at how tender the meat is!
    So it looks like a quail in the cut. Look at how tender the meat is!
  19. And then the breast in the cut! Enjoy your meal.
    And then the breast in the cut! Enjoy your meal.
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