Quick and Quiffed Roast Quail with dried fruit

Q was once a little quail

Little quail!

Edward Lear

Have a look at the image at the bottom of this post – they really do have a quiff!

In order to ‘manage your expectations’ I should explain that this recipe for roast quail is only truly ‘quick’ the second time around. It’s a bit fiddly to begin with, but once you get the hang of it, by about quail number six, it doesn’t take long.

I first tried this recipe at the house of some neighbours where the wife had cooked her husband (a classical architect) a wholly Roman meal for a special birthday. Cooking roast quail for numbers must have taken the patience of a saint! This is another reason why it is important to get the butcher to bone these birds for you.

For a bit of extra razz-mattazz you could soak the dried fruit in brandy, rum or whisky before using.

Allow two quail per person. Serve with basmati where you have fried a peeled, chopped banana shallot with the rice right at the beginning of the process. But it also goes well with broccoli and Pink Fir Apple potatoes.

This post is dedicated with thanks to Erica Simpson.
how to cook quail

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