Roasted Quail with Brandy, Butternut Squash and Cashews
Preheat the oven to 180°C (350°F)
Prep time 15 minutes Cook time 1 hour
Ingredients
- 4 Quails
- 4 tbs (50 gr) 2 oz butter melted
- 50 ml. 1/cup brandy
- 800 gr squash sliced seeds taken out
- 2 tablespoons flavoured oil such as hazelnut cashew,or avocado or olive oil if you don’t have flavoured oil
- 80 gr. (1/2 cup) cashews
- thyme sprigs
- salt and fresh ground peeper
- mixed greens to serve
Cooking Method
Season the quails with salt and pepper then brush with melted butter, heat a large casserole (dutch oven) over medium heat, add the quails and sear for 5-10 minutes or until coloured on all sides. Pour in the brandy and set alight. Simmer for 5 minutes and reduce the cooking juices, basting the quails frequently
Transfer the quails to a large oven proof dish. Arrange slices of butternut squash around them. Spoon over the oil and season with salt and pepper. Cook in the oven for 45 minutes basting frequently.
place the quails and slices of squash on a serving plate sprinkle with lightly crushed cashews. Decorate with thyme sprigs
Excellent with a side of cranberries, prunes, stew cherries or grapes
Serve with salad of mixed greens