Quail wrapped in bacon with pea jelly and potatoes

Quail Wrapped in Bacon with Pea Jelly and Potatoes - a spectacular recipe, perfect for impressing family or friends at a special dinner! This dish is a delicious combination of flavors and textures that will take you on an unforgettable culinary journey. Let's get cooking!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 4

Ingredients

- 2 quails (approximately 200 g each)
- 6 medium potatoes
- 200 g fresh or frozen peas
- 2 carrots
- 2 onions
- 1 packet of gelatin (approximately 10 g)
- Pomegranate seeds (for garnish)
- Peas (for garnish)
- Salt, pepper (to taste)
- Olive oil (for cooking)
- 50 g butter (for flavor)
- 6 slices of bacon
- 2 cloves of garlic
- 2 basil leaves
- 20 g cheese (preferably a creamier type)
- Leek sprouts (for garnish)
- Chicken broth (approximately 200 ml)
- 75 ml white wine
- Sweet and sour dressing (optional, for serving)

A Brief History

Quails are considered a delicacy in many culinary cultures, appreciated for their tender and flavorful meat. This dish combines simple, accessible ingredients with a touch of elegance, transforming an ordinary meal into an unforgettable feast. The bacon adds a crispy note, while the pea jelly brings a velvety texture, making this dish truly special.

Preparation

1. Preparing the quails: Start by cleaning and washing the quails. Since they are very young, they do not require marinating. Pat them dry with a kitchen towel and set aside.

2. Preparing the vegetables: Peel the potatoes, carrots, and onions. Slice two potatoes thinly, while the others can be left whole or cut into cubes. Do the same with the carrots. Slice the onion into rings and the garlic into thin strips.

3. Sauté the vegetables: In a pot, add olive oil and create a layer of potatoes, carrots, and onion rings. Cook over medium heat until the vegetables begin to soften, stirring occasionally.

4. Stuffing the quails: Under the skin of each quail's breast, place a small piece of butter and a basil leaf. Inside, add a stick of cheese and a finely chopped clove of garlic. Season with salt, pepper, and a pinch of paprika, then wrap each quail in a slice of bacon.

5. Arranging in the baking dish: Place the quails on top of the sautéed vegetables in the pot. Pour in the chicken broth and transfer everything to the oven for 25-30 minutes.

6. Adding the wine: After 30 minutes, remove the dish from the oven and add the white wine. Continue baking for another 10 minutes, checking periodically to ensure the quails are cooked through.

7. Preparing the pea jelly: In a pan, sauté a finely chopped onion in oil and butter. Add the cooked peas (if using frozen peas, make sure they are well-thawed) and a little broth. Season and let simmer for 10 minutes. Once cooled, blend the mixture and strain it to obtain a smooth puree.

8. Preparing the gelatin: Soak the gelatin in cold water. Heat the gelatin in the microwave for 20-25 seconds until it becomes liquid. Add it to the pea puree and mix well. Pour the mixture into a prepared dish and refrigerate to set.

9. Making the soldier potatoes: Meanwhile, cut the remaining potatoes into soldier shapes (sticks) and fry them in hot oil until golden and crispy. Remove them to absorbent towels to eliminate excess oil.

10. Assembling the dish: Cut the pea jelly into circles. Place a quail on each jelly circle, garnishing the plate with pomegranate seeds and peas.

11. Serving: Add the fried potatoes alongside the quails, drizzling everything with the sweet and sour dressing or the sauce made from the leftover vegetables for added flavor. Garnish with leek sprouts and serve with joy!

Practical Tips

- Choosing quails: When selecting quails, opt for the freshest ones. Quality meat makes a difference!
- Pea jelly: You can experiment with different flavors in the jelly by adding herbs like mint or chili for a spicy note.
- Vegetarian option: If you prefer a vegetarian version, you can replace the quails with large mushrooms stuffed with cheese and vegetables.
- Serving: This dish pairs perfectly with a dry white wine or a fresh fruit cocktail.

Calories and Nutritional Benefits

Each serving of quails with vegetables and pea jelly contains approximately 350-400 calories, depending on the amount of oil used. Quails are an excellent source of protein and contain B vitamins, which are important for metabolism. Peas provide fiber, vitamins C and K, while potatoes offer the necessary carbohydrates for energy.

Frequently Asked Questions

- Can I use other types of meat? Yes, you can substitute quails with chicken or turkey, taking care to adjust the cooking time.
- How can I make the jelly more flavorful? Add herbs or spices during the preparation of the pea puree.
- Can it be prepared in advance? Absolutely! You can prepare the quails and vegetables a few hours ahead and reheat them in the oven before serving.

This recipe for quail wrapped in bacon with pea jelly and potatoes is not only delicious but also a true visual delight. With every bite, you'll bring a touch of elegance to your table, and your loved ones will surely appreciate the effort. Enjoy your meal!