Dinner ideas

16 ways to serve quail

Succulent, dark meat is the trademark of these little birds, and they sure are versatile. Fire up the barbecue this summer and keep it simple with a salt-and-pepper seasoning, or try an Asian-style quail marinated in sake. Look out for quail in specialty butchers and plate up an impressive feast for your friends this entertaining season.
quail recipe
quail recipe
Baking
October 31, 2010

Char-grilled quail with cauliflower and pomegranate salad

To butterfly quails, cut down either side of the back bone with a pair of kitchen scissors, poultry shears or a knife; discard backbone, open quails out flat. To remove seeds from the pomegranate, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down […]
By Women's Weekly Food
persian quail, fig & pomegranate salad
Baking
November 30, 1974

Persian quail, fig & pomegranate salad

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]
By Women's Weekly Food
quail cacciatore
Dinner ideas
April 30, 2010

Quail cacciatore

Recipe is not suitable to freeze. For the more common version of this dish, you can use a kilo of chicken pieces instead of the quail. Cacciatore means “hunter- style”, and a truly authentic recipe will call for rabbit. Note
By Women's Weekly Food

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