Quails with bacon & juniper







Cook Time

50-55 Min


  • 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
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
  • Crush the juniper berries and black peppercorns together in a bowl, then mix with the sage leaves and butter to form a paste. Spread evenly over the quails, then place 2 rashers of bacon over each quail. Roast in the oven for 25–30 minutes until cooked through.
  • To make the rösti, cook the potatoes in salted boiling water for 15 minutes, drain and allow to cool.
  • Coarsely grate the potatoes into a large bowl, add the spring onions and red pepper, and mix well. Divide the mixture into eight, and shape into rounds.
  • Heat the oil in a frying pan, and cook the rösti for 2–4 minutes on each side until golden brown and crisp. Keep warm.
  • To serve, arrange each quail on 2 rösti rounds, and spoon any juices over. Serve immediately.
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