Quail In Vine Leaves (Ortikia Sta Klimatofylla)
Quail In Vine Leaves is a soft and fragrant meat dish eaten after maturation. The key to this dish is whether it ripens properly.
Ingredients
- 4 plump quails, freshly killed and dressed
- 1 teaspoon honey
- Grated zest of 1 lemon, with 1 teaspoon juice
- 1 tablespoon dried thyme
- 2-3 tablespoons fruity olive oil
- Salt and freshly ground black pepper
- 4 tablespoons cognac
- 8-12 vine leaves
Details
Serves: 4
Method
Step 1
In a small bowl, mix together the honey, lemon, thyme, olive oil, salt and pepper.
Massage this mixture into the skin of each bird. Put them aside in a cool place to marinate for 2-3 hours, or overnight in the refrigerator.
Step 2
Heat 1 tablespoon cognac in a ladle over a small flame. Light it and pour it over one bird, repeating for the others.
Wrap each quail in grape leaves, securing them with a toothpick.
Step 3
Bake them in a roasting tin in an oven preheated to 180 C (350 F, gas 4). They should take 30 minutes.
Merely desired to point out Now i’m thankful
I came on the website!
Thanks in support of sharing such a good thinking,
article is good, thats why i have read it completely
I am extremely impressed with your writing skills and also with the layout on your
blog. Is this a paid theme or did you modify it yourself?
Anyway keep up the excellent quality writing, it is
rare to see a great blog like this one nowadays.
We are a gaggle of volunteers and opening a brand new scheme
in our community. Your site provided us with helpful info to work on. You’ve done an impressive process and our
whole community will likely be grateful to you.
Good article. I absolutely love this website. Continue the good
work!
Excellent blog post. I absolutely appreciate this site.
Stick with it!