Stuffed quail with sherry

Stuffed quail with sherry

Codornices rellenas

By
From
My Abuelo's Mexican Feast
Serves
6

From time to time Abuelo enjoyed recipes from his Spanish ancestors like this one, which Abuela would often make for him. These quail are great served with white rice, crusty French bread or buttered potatoes.

Ingredients

Quantity Ingredient
6 quail
100g minced beef
100g minced pork
1 egg, beaten
1 white onion, finely chopped
2 garlic cloves, crushed
1/2 jalapeno, seeded and membrane removed, thinly sliced
1 teaspoon dried marjoram
1 tablespoon flat-leaf parsley, chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
6 large pitted prunes
100g pork pate
50g butter
60ml dry sherry
125ml chicken stock

Method

  1. Clean the quail well and rub them with salt and pepper inside and out.
  2. In a bowl mix the minced meat, egg, onion, garlic, chilli, herbs, cinnamon, the salt and pepper to taste.
  3. Stuff the quail by placing a prune inside each bird‘s cavity, followed by one-sixth of the pâté (about a tablespoon) and 2 tablespoons of the mince mixture. Seal the birds‘ cavities with a couple of toothpicks.
  4. In a large frying pan over a medium heat, melt the butter until it foams. Brown the quail in the butter until golden, 3–5 minutes. Add the sherry and stock and cover the pan. Reduce the heat to low and simmer the quail for 20–25 minutes or until tender and the stuffing is cooked. Serve immediately.
Tags:
Mexican
Latin
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again