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Traditional roasted partridge in cider and celery 1· Heat oven to 150 ºC (302ºF). In a large frying pan dust the partridges in the flour and fry until evenly browned all over. Whole partridge and olive oil 2· Put a large casserole dish on the heat. Add the oil, the lardons and cook until the... View more

Roasted semi boneless quail with Oporto sauce 1· Preheat oven to 200ºC (392ºF) for 30 minutes. Cut the vegetables. Garlic, leek, potatoes and red onions 2· Prepare the Oporto reduction sauce. Caramelized sugar with lemon & water, and Oporto wine 3· Tie the quail legs, season with black pepper, (cracked) salt and rosemary, then brown... View more

Soused quail legs 1· Season the quail legs. Peel the garlic. Peel the carrot and onion and chop them. Heat the oil in a frying pan, fry the quail legs and remove them with a slotted spoon. Reserve. Quail legs, black pepper and salt, garlic, carrot, onion and olive oil 2· Brown garlic, add vegetables,... View more

Quail breasts with salad. 1· Season the quail breasts. Quail breasts, spices, black pepper and salt 2· Fry the quail in olive oil for about 10-15 minutes. Olive oil 3· Lower the heat and add a glass of white wine. Cover the frying pan and leave the quail breasts reduced. White wine 4· Add some... View more

Roasted quail whit vegetables 1· Preheat oven to 200ºC (392ºF) for 30 minutes. Wash and cut up the vegetables evenly sized. Bring the water to boil before adding the vegetables.  Carrots, artichockes, broccoli, salt and olive oil 2· Tie the quail legs, season (with black pepper and cracked salt), then brown on all sides. Place... View more

Quail lollipops with mango and plums 1· Season the quail lollipops. Quail lollipops, pepper and salt 2· Fry in a frying pan the quail lollipops in olive oil for about 10-15 minutes Olive Oil 3· Wipe the lollipops with a paper towel to remove any excess grease. 4· Add mango and plums in small slices.... View more