Lamb stew
2020-08-13 / test@t
Grilled quail, polenta, onion jam
Quail has light dietary meat. To make it more satisfying - for cold weather, we glaze the bird in spices and honey, grill it and serve it with Italian cornmeal porridge and onion jam.
Ingredients
- quail - 1 kg
- polenta - 80 g
- chicken broth - 20 ml
- cream 35% - 25 ml
- salt, ground black pepper to taste
- parmesan to taste
- bow sibulet for decoration
- light honey -125 ml
- sugar -150 g
- paprika -5 g
- ground coriander - 5 g
- chicken bones - 550 g
- carrots - 200 g
- onions - 200 g
- celery root - 100 g
- water - 1 liter
- soy sauce - 50 ml
- light honey - 20 g
- shallots - 40 g
- thyme - 5 g
- olive oil - 10 ml
- butter - 10 g
- white wine - 100 ml
- chicken broth - 200 ml
- white onion - 1 kg
- salt - 15 g
- sugar - 300 g
- thyme - 15 g
- butter - 300 g
- pine nuts - 130 g
- prunes - 150 g
- chicken broth - 400 ml
- milk - 400 ml
- garlic - 2 cloves
- rosemary - 5 g
- polenta - 100 g
- butter - 60 g
- sea salt - to taste
STEP-BY-STEP COOKING RECIPE
Step 1
To glaze the quail, combine honey and sugar, melt over low heat and add spices - paprika and ground coriander.
Step 2
Cover the quail with glaze, fry on the grill on both sides.
Step 3
For onion jam, milk, butter, sugar, fried white onions in a pan, add to the chicken broth, cook over medium heat until evaporated, then, adding prunes, pine nuts and spices, continue to simmer over medium heat until dense.
Step 4
To prepare polenta, bring the chicken broth with garlic and rosemary to a boil, add polenta, milk, butter and cook until smooth, then remove the garlic and rosemary.
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