Sun-dried tomato butter roasted quails with orange sweet potato, honey roasted baby carrots, artichokes and barigoule sauce
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Ingredients
Quail and Vegetables
  • 4whole quails,cleaned
  • 100g Buttermelted
  • 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
  • 300g Baby carrots,blanched
  • 30ml honey
  • 4 Fresh artichokes,trimmed down to hearts and put into lemon water
  • Salt and pepper to taste
Barigoule Sauce
  • 200g streaky baconchopped
  • 30ml olive oil
  • 1medium onionchopped
  • 2 Garlic cloveschopped
  • 2 medium Carrotspeeled and chopped
  • 4 Fresh artichokes,trimmed down to hearts and chopped or 1 tin of brined artichokes
  • 30ml thymechopped
  • 1 bay leaf
  • 1/2teaspoon white pepperground
  • 250ml Laborie Chardonnay
  • 250ml 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.