- 4 quails
- lemon juice
- pepper and salt to taste
- optional: 100 gram frozen spinach + 200 gram pasta and a green salad for serving
Kitchen equipment needed
- oven dish or heavy pan suitable for the oven
Preparing the oven-roasted quail — 5 minutes
PRE-HEAT your oven to the highest temperature possible. For our oven that’s 230 degrees celsius (450 degrees fahrenheit).
At this temperature you will notice the quails are done very quick and all the taste and moist is still inside the quail because of the fast searing. This way the small birds won’t become dry.
If you serve the quails with pasta, COOK the pasta according to instructions on the package and make sure the spinach isn’t frozen anymore. Meanwhile you can start roasting the quails.
Roasting the quail — 10 minutes
The roasting part is very easy. Use a little bit of lemon juice, pepper and salt to bring the birds to taste. PLACE a cube of butter on top of every bird. Now roast them in the oven for 10 minutes, depending on the temperature of your oven.
If you had the wings still attached to the quail, you can choose to chop them off. It doesn’t have much meat on it anyway, but you can use it for flavoring a sauce if you prefer. Easily ADD them in the pan after you took it out of the oven. SET on high heat, add some more butter and lemon juice and let it cook a few minutes. There you have it, a very easy quail sauce.
DRAIN the pasta and stir in the spinach, squeeze of lemon juice, pepper and salt. If the spinach has no moist at all, you can add a bit of olive oil to the pasta. That’s it, enjoy this lovely small bird with some of the lovely sauce!