ROASTED QUAIL DATE AND POMEGRANATE MARINADE
Steps:
- Remove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 450 degrees F.
- Drain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.
- Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.
GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE
Steps:
- For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
- Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
- For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
- Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
- For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
- Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.
POMEGRANATE BAKED QUAIL
I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds.
Provided by JustJanS
Categories Quail
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Marinate quail in remaining ingredients 2 hours.
- Heat oven and tray to 220c.
- Remove quail from marinade, strain and reserve.
- Place quail skin-side down on heated tray and cook for 10 minutes.
- Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
- Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
- Serve quail with a little of the syrup spooned over.
POMEGRANATE GLAZED QUAIL SALAD WITH ORANGE VINAIGRETTE AND SPICY PECANS
Provided by Bobby Flay
Time 2h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;
- Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
- Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.
- Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
- Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates.
- Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.
POMEGRANATE-CINNAMON GRILLED QUAIL
Steps:
- Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.
GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE
Provided by Bobby Flay
Yield serves 4
Number Of Ingredients 14
Steps:
- Combine all ingredients in a small bowl.;
- Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
- Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
- Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
- Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
- Combine all ingredients in a small bowl and season with salt and pepper to taste.
- Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
- Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
POMEGRANATE-MARINATED CHICKEN
An adopted recipe, one that I enjoy very much, I love pomegranate molasses! If you haven't tried it, please do - it does make a DIFFERENT CHICKEN DISH. I love the dressing on a bowl of salad greens too.
Provided by Elly in Canada
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
- Remove skin and trim bones from the side of each breast.
- Place chicken in a glass baking dish.
- Pour marinade over chicken, cover and refrigerate overnight, turning once.
- To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
- Whisk in olive oil slowly, blending well.
- Stir in mint.
- Cover and refrigerate until ready to use.
- Preheat oven to 350 degrees.
- Heat a 10-to-12-inch nonstick skillet over medium-high heat.
- Remove the chicken from the marinade.
- When the pan is hot, place chicken skin-side down and brown well.
- Transfer to a rack set in a roasting pan.
- Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
- (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.
Nutrition Facts : Calories 339.3, Fat 22.9, SaturatedFat 3.4, Cholesterol 68.4, Sodium 369.2, Carbohydrate 5.6, Fiber 0.3, Sugar 4.5, Protein 27.4
QUAIL WITH POMEGRANATE JUS
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes between you and an elegant, delicious meal that's sure to impress.
Categories Gourmet Christmas Poultry Quail Pomegranate Fruit Game Marinate Dinner Fall Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) or 4 (main course) servings
Number Of Ingredients 9
Steps:
- Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
- Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
- Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
- Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
- To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.
POMEGRANATE DUCK
I made a quail recipe similar to this-but tonight I had a duck. We served this over rice with stir-fried vegetables.
Provided by JustJanS
Categories Whole Duck
Time 1h46m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the duck in half, through the backbone and breast, using kitchen sissors.
- Mix the remaining ingredients together and marinate the duck for at least 2 hours.
- Strain and reserve the marinade.
- Pre-heat your oven to 170c and cook the duck for 1 1/2 hours.
- Increase the oven temperature to 200c for a further 10 minutes or until the duck skin is crisp and brown.
- Place the marinade in a small saucepan bring to the boil and cook over a high heat for about 10 minutes or until reduced by half.
- Remove the duck and allow to rest for about 10 minutes before cutting the halves in half.
- Serve with a little of the reduced marinade poured over.
QUAIL STUFFED WITH POMEGRANATE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the wine, honey, mint and sage in a large bowl and season with salt and pepper to taste. Peel the pomegranates and carefully remove the seeds by breaking the pomegranates into sections.
- Place the pomegranate seeds and the quails in the wine mixture. Let marinate in the refrigerator, 2 to 4 hours.
- Remove the quails from the marinade and pat dry. Drain the seeds out of the marinade. Reserve 1/3 cup of the seeds and stuff the quails with the rest. Reserve the marinade.
- Truss the quails and wrap each in two slices of pancetta.
- Preheat the oven to 375 degrees.
- In a large ovenproof skillet, heat the lard or oil and quickly brown the quails. Place them in the oven and bake 6 to 8 minutes.
- Remove the quails from the oven and transfer them to a serving platter. Deglaze the pan with the reserved marinade over high heat, stir in the reserved pomegranate seeds, pour over the quails and serve.
Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 44 grams, Carbohydrate 52 grams, Fat 69 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 18 grams, Sodium 1409 milligrams, Sugar 39 grams, TransFat 0 grams
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ROASTED POMEGRANATE QUAIL - KATY'S FOOD FINDS
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Cuisine Middle EasternTotal Time 40 minsCategory Main CourseCalories 346 per serving
- Pat dry the quail with paper towels to remove any moisture. Make sure the quail are completely defrosted with no icy bits inside the cavity.Cut off the neck piece if it is still attached. Keep it though as it can be roasted along with the quail in the oven dish to flavour the juices.If you are cooking the Quail straight away: Put the quail into a heavy based oven dish that is just large enough to fit them snugly (see photos). If there is too much space around the birds the juices and marinade that gather in the base of the dish during the cooking time will burn.Pour half the marinade over the quail and using clean or gloved hands, massage the marinade into the quail. Set the quail aside in the dish for 30 minutes. Preheat the oven to 200°C.If you are cooking the Quail later in the day: Marinate the quail as above but instead of leaving on the bench for 30 minutes, cover the quail and place in the refrigerator. Remove the quail from the fridge 30 minutes prior to cooking and preheat the
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