Roasted Pomegranate Quail Recipes

ROASTED POMEGRANATE QUAIL

Steps:

• Place all the marinade ingredients into a bowl or jug and mix to combine.
• Pat dry the quail with paper towels to remove any moisture. Make sure the quail are completely defrosted with no icy bits inside the cavity.Cut off the neck piece if it is still attached. Keep it though as it can be roasted along with the quail in the oven dish to flavour the juices.If you are cooking the Quail straight away: Put the quail into a heavy based oven dish that is just large enough to fit them snugly (see photos). If there is too much space around the birds the juices and marinade that gather in the base of the dish during the cooking time will burn.Pour half the marinade over the quail and using clean or gloved hands, massage the marinade into the quail. Set the quail aside in the dish for 30 minutes. Preheat the oven to 200°C.If you are cooking the Quail later in the day: Marinate the quail as above but instead of leaving on the bench for 30 minutes, cover the quail and place in the refrigerator. Remove the quail from the fridge 30 minutes prior to cooking and preheat the oven to 200°C.
• Put the quail into the oven for 10 minutes. Remove from the oven and increase the oven temperature to 230°C. Baste the Quail with the remaining marinade using a brush. Place back into the oven making sure you have rotated the dish so the quail cooks evenly. Cook for a further 10 minutes - now depending on the size of your quail, it could be ready earlier if your quail is smaller, so check it at the 17-18 minute mark for smaller birds. Larger quail can take 20-25 minutes, depending on how you like your quail cooked. It is recommended that they be cooked to a pale pink - up to you.During this final cooking time, keep a close eye on the quail and rotate the dish 1 or 2 more times and baste with the juices at the same time. This will give you a great colour on the skin. If you are finding that the skin is colouring up too quickly, drape a piece of tin foil over the top until its ready.
• When the quail is ready, remove from the oven and allow the quail to rest in the dish for 10 minutes, tented with tin foil. After resting, remove the quail and place on a serving dish. Pour all the juices into a jug and spoon off any oil. This jus is delicious served alongside the Quail. I drizzle it all over the Quail and Cypriot Grain Salad (if making).Optional: sprinkle a few pomegranate seeds over the Quail.Note: Depending on the size of your quails, you might find you need 2 per person if they are smaller.

ROSEMARY ROASTED QUAIL

Steps:

• Combine the marinade ingredients and set aside.
• Squeeze the juice from 2 of the orange sections over 1 of the quails, then rub the bird all over with the squeezed sections. Stuff the cavity with half of a rosemary sprig, an eighth of the minced garlic and a section of the squeezed orange. Secure the legs of the quail to the body by running a toothpick through a leg just above the thigh and passing it through the cavity of the bird and into the other leg. Repeat with the remaining birds.
• Place the quails in a nonreactive bowl and cover them with the marinade. Refrigerate for at least 2 hours or, preferably, overnight.
• Preheat the oven to 425 degrees. Remove quails from the marinade, reserving the excess, and place them in a roasting pan. Brush the quails with the olive oil and place them in the oven. Roast for 20 minutes, stopping to baste them with the reserved marinade after about 10 minutes.
• Transfer the roasted quails to a platter, remove toothpicks and garnish with chopped rosemary. Serve immediately.

ROASTED QUAIL DATE AND POMEGRANATE MARINADE

Steps:

• Remove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.
• Preheat oven to 450 degrees F.
• Drain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.
• Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.

QUAIL WITH POMEGRANATE JUS

Steps:

• Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
• Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
• Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
• Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
• To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl.;
• Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
• Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
• Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper to taste.
• Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
• Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.