While this recipe may seem difficult, it is anything but. In fact, it makes for the perfect festive meal.
- 4 quails, cleaned
- 4 potatoes
- sea salt and pepper
- For the filling:
4 slices of honey cake
a few fresh tarragon leaves
30 g raisins
200 g chicken mince
- For the sauce:
2 large shallots
8 slices of cured ham
4 large mushrooms
2 sprigs of thyme
400 ml white wine
200 ml water
salt and pepper
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Start by preparing the filling: cut the honey cake into cubes and combine it with the egg, the tarragon leaves, the raisins and the chicken mince.
Stuff the quails.
Finely slice the shallots, slice the cured ham in thick strips and slice the mushrooms into strips.
Fry the quails in the butter until golden brown, toss in the shallots, the strips of ham and the mushrooms and let simmer. Sprinkle with water and white wine. Cover with a lid and let simmer over low heat for about 50 minutes. Season to taste with salt and pepper.
Wash and peel the potatoes. Cut them into waffle shapes using a mandolin. Deep-fry until crispy at 180 °C. Let drain and sprinkle with pepper and sea salt.
Dress your plate with the sauce and the stuffed quail. Garnish with the waffle fries.
Find your own favourite, but
we advise these spice cakes for this recipe
You can stuff the quails one day beforehand. Store them in the coldest section of your fridge.