Quails with bacon and juniper is a delectable dish that combines the tender and flavorful meat of quails with the aromatic flavors of juniper berries, black peppercorns, sage, and smoked streaky bacon. The quails are coated with a paste made from crushed juniper berries, peppercorns, sage, and butter, and then wrapped with bacon before being roasted to perfection. The result is succulent quails with a deliciously smoky and herbaceous flavor. The dish is served on a bed of crispy and golden-brown rösti, made from grated potatoes, spring onions, and red pepper. This combination creates a delightful harmony of textures and flavors that is sure to impress.
INGREDIENTS:
- 4 quails
- 3 tablespoons juniper berries
- 1 teaspoon black peppercorns
- 1 tablespoon chopped fresh sage
- 50g/2oz unsalted butter, slightly softened
- 8 rashers smoked streaky bacon
For the rösti:
- 450g/1lb potatoes, peeled
- 1 bunch spring onions, finely chopped
- 1 red pepper, seeded and finely diced
- 3 tablespoons vegetable oil
PREPARATION:
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Rinse the quails and pat them dry with kitchen paper. Place them in a roasting tin.
- In a bowl, crush the juniper berries and black peppercorns together. Add the chopped sage and softened butter, and mix well to form a paste.
- Spread the paste evenly over the quails, ensuring they are well coated. Place two rashers of smoked streaky bacon over each quail.
- Roast the quails in the preheated oven for 25-30 minutes, or until cooked through and the bacon is crispy.
- While the quails are roasting, prepare the rösti. Cook the potatoes in salted boiling water for 15 minutes, then drain and allow them to cool.
- Coarsely grate the cooled potatoes into a large bowl. Add the finely chopped spring onions and diced red pepper, and mix well to combine.
- Divide the potato mixture into eight portions and shape them into rounds.
- Heat the vegetable oil in a frying pan over medium heat. Cook the rösti rounds for 2-4 minutes on each side, or until golden brown and crisp. Keep them warm.
- To serve, arrange each quail on two rösti rounds and spoon any juices from the roasting tin over them.
- Serve the quails with bacon and juniper immediately.
YIELD: Serves 4
SPECIAL INSTRUCTIONS:
- Adjust the cooking time for the quails according to their size and desired level of doneness. Ensure that they are fully cooked before serving.
- Handle the hot rosti rounds with caution while flipping them in the frying pan.
- Keep an eye on the bacon during roasting to prevent it from burning.
- Serve the dish immediately after preparation for the best flavor and texture.
TIPS:
- If juniper berries are not available, you can substitute them with juniper berry-flavored gin or juniper seasoning.
- For an extra touch of freshness, garnish the dish with a sprinkle of chopped fresh herbs such as parsley or thyme.
- Serve the quails with a side of mixed greens or a light salad for a complete meal.
Quails with bacon and juniper is a delightful dish that combines tender quails with the aromatic flavors of juniper berries, black peppercorns, sage, and smoked streaky bacon. The quails are coated with a flavorful paste made from crushed juniper berries, peppercorns, sage, and butter, which adds a delicious herbal and earthy taste. Wrapping them in bacon enhances the flavors and creates a crispy exterior.
The quails are roasted to perfection, resulting in succulent meat with a smoky and savory essence. They are served on a bed of crispy and golden-brown rösti, made from grated potatoes, spring onions, and red pepper, which adds a delightful crunch to the dish. The combination of textures and flavors creates a harmonious and satisfying dining experience.
This dish is perfect for a special occasion or a gourmet dinner. Impress your guests with the tender and flavorful quails, complemented by the smoky and herbaceous bacon and juniper flavors. Enjoy the contrast of the crispy rösti with the succulent quails, and savor the delightful blend of ingredients in each bite.
