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6080: Autumn Splendour
Fall Feast

Three cheers for quail

Let us present some tasty, easy-to-make recipes for your own fall feast. We start with tiny, marinated and stuffed quails. Then it's on to garlic mashed potatoes, cinnamon dusted acorn squash and lemon green beans. Simply delicious!


Marinated and Stuffed Quails

Stuffing

Ingredients:

  • Orange liqueur
  • Apricots
  • Figs
  • Dark and blonde raisins
  • Sundried cherries, cranberries, and prunes

Combine fruit and liqueur in a bowl, and allow to marinate.

Marinade

  • 2/3 cup sake
  • 1/2 cup light soy sauce
  • 1/3 cup orange juice
  • 1/3 cup hoisin sauce
  • 2 tbsps honey
  • 2 tbsps ginger, sliced, skin on
  • 1 tsp total of cinnamon, nutmeg, cardamom, cumin, chili flakes
  • 1 tsp orange zest
  • 1 head of garlic
  • 1 tsp sesame oil

Method:
Add ingredients to a food processor, then mix it up.

Quail

  • 4 oz. quails, 2 per guest
  • Butcher string

Method:
Stuff quail with stuffing, filling the entire cavity. Tie the legs together with butcher string to prevent from opening when they’re baking.
Pour marinade over the quail, making sure that it covers it completely. Allow to marinate for a couple of hours. Preheat oven to 425 degrees, then cook for 5 minutes on each side, then turn over once more for another 5 minutes. Remove quail from the oven.
Boil excess marinade on the stove for 10 minutes, reducing it down to a thick sauce. Using a pastry brush, baste the quail with it each time you turn them over.

Roasted Garlic Mashed Potatoes

  • Potatoes
  • Garlic clove
  • Oil
  • Butter
  • Cream

Method:
Trim off tops of garlic, add a bit of oil, then roast it in the oven at 365 degrees for an hour.
Boil potatoes in a large pot, drain, then add butter and cream and squeeze the roasted garlic onto it.
Mash up, then cover to keep warm.

Lemon and Cumin Green Beans

  • Water
  • Green beans
  • Butter
  • Cumin
  • Lemon

Method:
Trim off the edges of the beans. In a pot, bring water to a boil, then add the beans to the water in order to blanche them, making sure not to over-cook them, but to keep them crisp. Add a bit of butter and cumin, then cover with lid, shake it up, add a little squeeze of lemon, and you’re done.

Roasted Pepper Squash

  • Pepper squash
  • Brown sugar
  • Cinnamon

Method:
Quarter the squash, remove the seeds, then add a sprinkling of brown sugar and cinnamon.
Transfer to a baking sheet, and heat in the oven at 375 degrees for 45 minutes to an hour.

*You can purée leftovers for a tasty, roasted squash soup.

Fall Salad

  • Organic greens
  • Pomegranate seeds
  • Soy beans
  • Sunflower seeds
  • Sundried cherries or cranberries
  • Roasted corn nuts
  • Cider vinegar
  • Walnut oil

Method:
Mix together greens, adding all the different toppings. Dress with cider vinegar, combined with oil.