2T olive oil
4 oven-ready quails, washed, dried and seasoned
1/2 cup strong stock
2T good quality balsamic vinegar
15g to 30g butter
salt and milled black pepper
Preheat the oven to 200°C. Heat the oil in a heavy oven-proof pan and add the quails.
Brown them on all sides over a moderate heat, which should take five minutes.
Add a couple of tablespoons of the stock and place the pan in the oven.
Bake for 10 to 15 minutes, basting twice. The time will depend on the size of the quails, which may vary from 150g to 250g each.
Halfway through the cooking, drizzle 1T balsamic vinegar over the birds. When they are cooked, transfer the quails to a heated dish and keep them warm.
Deglaze the pan with the remaining vinegar, then add the rest of the stock. Bring slowly to the boil, and continue to boil for a minute or two.
Cut up the butter and add it little by little to the sauce, stirring constantly. Season to taste and, as soon as the butter has melted, spoon
the sauce over the quail.
Serve with a mixed mash of potato with celeriac or parsnip or pumpkin.
This recipe originally appeared in our 2014 Food Issue