Description
Suggest you to come and enjoy an amazing dish of stuffed quail with black lentils and an incredible sauce.
Ingredients
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30 ml
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10 g
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3 tooth
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20 ml
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3 piece
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20 piece
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10 piece
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150 g
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80 ml
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Cooking
I would like to start this recipe with a little poetry! :) There's a time and there is a measure: For cigarettes - tobacco, matches - sulphur, For the lust - girl, To saturate the beans. And the marinade for the quail: combine olive oil, balsamic vinegar, fresh rosemary and grated garlic.
Put in the marinade quail and put into the fridge. The more they marinate, the more tender and spicier meat.
Our products for preparing the filling and sauce: mushrooms, black lentils, which became for me the taste of discovery, and dried apricots.
For the sauce, fry the mushrooms a few minutes until Golden brown.
Rinse the lentils, pour into a pot, fill with water in the ratio 1:2 and cook for 15 minutes until soft.
Dried apricots cut into slices, add the grated garlic cloves and saute with the cream.
Add 2/3 of the lentils and saute until evaporated cream.
This mixture to stuff the quails and send in a preheated 180 degree oven for 30 minutes, then turn the quail to the other side and bake for another 20 minutes.
While preparing quail, we make sauce. In a blender put the mushrooms, the remaining lentils, add the cream and whisk until smooth. Serve the sauce in portion of saucers to put it nicely, you can use a pastry bag.
And this sauce can be served as a separate dish on a slice of grain bread, garnished with arugula and almond nut.
Get our quails, put on a dish and serve with sauce.
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