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.
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