Tiny quail make elegant alternatives to chicken when entertaining. Each guest is presented with their very own bird, and the flavor is a bit more pronounced and gamey. Here, lemon is tucked into the cavity of each quail, which is then wrapped in a slice of bacon, sprinkled with thyme, and drizzled with olive oil before roasting in the oven. Their served with lovely beet pancakes, the beets taking the place of the usual potatoes. You'll need to roast the beets and peel them, then mash before mixing in the pancake batter.
- 8 quail
- 8 lemon wedges
- 8 slices bacon
- olive oil
- 1 tablespoon dried thyme
- 200 grams beets (roasted and mashed)
- 100 grams self rising flour
- 125 milliliters milk
- 1 eggs
- oil (for frying)
- Preheat oven to 180°C (approximately 350°F).
- For the quail, season with salt and pepper. Place a lemon wedge inside each quail and wrap with a slice of bacon.
- Place in a baking dish greased with olive oil.
- Sprinkle with dried thyme and drizzle with olive oil.
- Cover with aluminum foil and bake in preheated oven.
- When they are cooked, remove foil and return to oven to render the bacon.
- For the beet pancakes, whisk together beets, self-rising flour, milk, egg, salt and pepper.
- Drizzle oil in a non-stick skillet and wipe away excess with a paper towel.
- When skillet is very hot, use a tablespoon to drop small portions of batter onto hot pan.
- When pancakes start to bubble, flip and cook on the other side.
- Tip: Substitute beets with carrots, sweet potatoes, or other vegetables, if desired.