Quails with bacon & juniper
Ingredients
10
Steps
7
Serves
4
Cook Time
50-55 Min
Ingredients
For the rösti
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Preheat the oven to 200°C/400°F/Gas mark 6.
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Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
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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.
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To make the rösti, cook the potatoes in salted boiling water for 15 minutes, drain and allow to cool.
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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.
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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.
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To serve, arrange each quail on 2 rösti rounds, and spoon any juices over. Serve immediately.