Quail with a honey and herb crust served with raisin couscous

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Marinade

3.3 dl beer
4 tbsp honey
1 tsp salt
1 tbsp small thyme leaves
1 tbsp rosemary needles, chopped

Quail

4 quail, each weighing about 250 g
1 bunch of sage
8 cloves of garlic, crushed
4 bacon rashers

Couscous with raisins

300 g couscous
4 dl water
1 tsp salt
40 g raisins
20 g butter

Preparation

Reduce the beer by a half. Stir in the honey and salt. Add the herbs and mix well.
Wash the quail and pat dry. Stuff the body cavity of each quail with the garlic, sage and bacon. Place the stuffed quail in the porcelain dish ⅔ GN. Place the dish on the wire shelf in the cold cooking space and steam (1 step). Brush the quail frequently with the beer marinade while it is cooking.
For the couscous, put all the ingredients in the porcelain dish ⅓ GN. Place the dish on the wire shelf in the cooking space and steam (2 step).

Cooking steps

Hot air 200°C for 30 Mins
Steaming 100°C for 6 Mins
  • Porcelain dish ⅓ GN, depth 65 mm
  • Porcelain dish ⅔ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
40 g raisins
2 tsp salt
4 bacon rashers
1 tbsp small thyme leaves
1 bunch of sage
8 cloves of garlic
20 g butter
1 tbsp rosemary needles
300 g couscous
4 dl water
3.3 dl beer
4 quail
4 tbsp honey

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