As quail are such tiny little birds, I would recommend one for each person in your dish, keep in mind that each will give you right around the perfect meat portion, but you will need to bring the rest of the plate together around it to make it a filling meal.
You can certainly play around with this in terms of your portions of root veggies but for this dish, i did a mix of fresh and a mix of dried that was soaked before using.. for most folks first try’s, stick with the fresh, unless you know how things come back or if drying changes your texture or cooking times..
For a two person Serving..
- 1/2 head of small green cabbage, sliced into 1/2 stripes, core and top leaves removed.
- 1 large onion, peeled and sliced into thick stripes
- 2 cloves of garlic- Peeled and sliced
- 1 large carrot -Peeled and sliced into stripes or thick cubes
- 2 apples -peeled or not, sliced into thick slices
- 1/4th of a med turnip- peeled and cut into stripes or thick cubes
- A good drizzle of your best olive oil, salt, fresh cracked black pepper, some dried greens, some dried basil, and a little pinch of hot peppers.
- Place all the above done in a bowl, and toss it with your oil and spices, pour it into a shallow baking tray, you want it double layered in size.
- Take your quail and put a pat of butter and cube of turnip inside them, season them well and give them a rub with your olive oil, then if you have it or want to give them a bacon wrapping and place them one layer down,so they are resting on a bed of the mixed root veggies, with the second layer of veggies around them. Now when you are playing around with your veggies, don’t take out the cabbage as you need it to help provide the extra moisture to the dish.. unless you replace it with sqaush cubes or sweet potato cubes, that might work?
- Roast for in a 350 oven with the dish covered, until the veggies are just done, you can check your quail as well but I find that by the time the veggies are done, so are they, if you want a crispy skin, take off the cover for the last ten or so min.
- When done, I like to pull the legs, and thighs off as a whole peice, remove the back, place the peices as seen above, you can choose to serve it whole if you wish to do so.
So the first thing to learn is how to blanch your tripe, for each pd of tripe you need four cups of water/1 tbsp of coarse sea salt, and half a cup of lemon juice, or if you are lucky enough to use a fresh lemon, the juice plus add the lemon halfs. Bring to boil uncovered, then drain the tripe, and rince it well under cool water, then pat dry and set aside.
Once your tripe is blanched out and cold, you might find that you will need to do a little work to make it all the same thickness so that your cooking is even, as you can see, there can be thick spots where it can be double the thickness, butterfly cut them open to be able to lay them out to the same height as the rest…
So starting on the top left, you have a diced green onion, then below, you have blanched and chopped stinging nettle, the middle round peices are diced DayLily roots and the white diced is fresh horseradish, the greens are a mix of spring greens and spicy greens.
I hope that my daily workouts with girl will also help get me in shape for this coming trip, Did you ride as child? as a Teen? Did you take lessons? I didn’t, I was taught by the folks and what we did now would be called trail riding, we just called it riding back then 🙂
Just another Day on the Farm 