12 Nov Sun-dried tomato butter roasted quails with orange sweet potato, honey roasted baby carrots, artichokes and barigoule sauce

Posted at 14:25h in Chicken, Courses, Drinks Pairing, Mains, Recipes, Vegetables, White Wine by

Sun-dried tomato butter roasted quails with orange sweet potato, honey roasted baby carrots, artichokes and barigoule sauce
Sun-dried tomato butter roasted quails with orange sweet potato, honey roasted baby carrots, artichokes and barigoule sauce
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Sun-dried tomato butter roasted quails with orange sweet potato, honey roasted baby carrots, artichokes and barigoule sauce
Sun-dried tomato butter roasted quails with orange sweet potato, honey roasted baby carrots, artichokes and barigoule sauce
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Ingredients
Quail and Vegetables
  • 4 whole quails, cleaned
  • 100 g Butter melted
  • 50 g Sun-dried tomatoes, soaked in water for 5 minutes
  • 1 kg Orange sweet potatoes, washed and cut into wedges
  • Olive oil for roasting
  • Softened butter
  • 300 g Baby carrots, blanched
  • 30 ml honey
  • 4 Fresh artichokes, trimmed down to hearts and put into lemon water
  • Salt and pepper to taste
Barigoule Sauce
  • 200 g streaky bacon chopped
  • 30 ml olive oil
  • 1 medium onion chopped
  • 2 Garlic cloves chopped
  • 2 medium Carrots peeled and chopped
  • 4 Fresh artichokes, trimmed down to hearts and chopped or 1 tin of brined artichokes
  • 30 ml thyme chopped
  • 1 bay leaf
  • 1/2 teaspoon white pepper ground
  • 250 ml Laborie Chardonnay
  • 250 ml cream
  • Salt and pepper to taste
Instructions
Quails and Vegetables
  1. Preheat your oven to 160 degrees Celsius.
  2. Place the melted butter and soaked sun-dried tomatoes in a jug and blend with a stick blender until smooth. Season to taste.
  3. Place the quails in a baking dish, brush with the butter and place into the oven to roast, turning them often to make sure they get brown on both sides.
  4. Toss the sweet potato in some olive oil, season to taste and place on a baking tray. Roast in the oven until golden brown and tender.
  5. Place the softened butter and some olive oil in a frying pan on medium heat.
  6. Add the baby carrots and fry until slightly golden.
  7. Add the honey and stir through.
  8. Serve the quails with the sweet potato, carrots and barigoule sauce.
Barigoule Sauce
  1. Place the bacon in a large saucepan on medium heat and fry until crisp.
  2. Add the olive oil, onion, garlic, carrot, artichokes, thyme, bay leaf and white pepper and fry until cooked.
  3. Add the wine and stock and cook until it has reduced by half.
  4. Add the cream, season to taste and cook for 5 minutes.
  5. Blend the sauce with a stick blender until smooth and serve with the quails and vegetables.