Stuffed Quail and Packing Pains

Let me come out and say it, I am the worst packer in the world! Packing light is not a concept I am familiar with. Normally for each day of the vacation, I pack 2-3 outfits – An outfit for the day time activities, a dress for the fancy dinner, and a backup just in case I don’t feel like wearing outfit #1. Then I throw in a few extra ones at the end, in case my size goes up or down during the trip. And shoes – a pair of black boots, a pair of brown boots, two pairs of evening shoes, sometimes a walking shoe. Things are so much easier in summer, most pieces are pretty tiny, and no need for boots. But imagine packing like this for a winter trip, when a few jackets and coats need to be thrown in to the mix!

Why am I thinking of packing now? We are off to Spain next weekend for a 12 day vacation. With euro being so strong right now, we are planning on ditching cabs and taking advantage of the public transport system a lot once we are there. So lugging four heavy suitcases is out of question. I somehow need to optimize and pack light, but the whole process is so dreadful. I am totally stressing out here… Any packing tips, (other than telling me to pack 2 jeans, three T-shirts and do laundry there… ) will be greatly appreciated.

Anyway, the mental agony of packing is not the reason I haven’t posted a recipe in a while. I have been horribly sick, the kind of illness that makes you lose your appetite, and chains you to the bed. Siv has been taking care of me, but no heavy cooking in this house this week. 

If I am home and don’t post anything at least once in three days, I start getting withdrawal symptoms. So, today I went into my archives for a worthy picture, and came across the stuffed quail. This one didn’t make it, because I thought the quail looked like a dead person in the pics. That is not a very appetizing thing to say in a food blog now, is it? But I figured that the statement/picture is not going to convert a quail lover into a quail hater, neither is this recipe going to make someone who doesn’t like quail suddenly crave for one. So, for those who already love quail, here is one recipe perfect for dinner parties. 

Ingredients

• 6 whole quails
• 1-2 tbsp oil
• For the marinade

• 1 tbsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tbsp ginger paste
• Salt to taste
• 1 tbsp vinegar
• 1 tbsp oil

For the stuffing

• 1 tsp oil
• 3 tbsp pine nuts
• 1 tbsp chopped raisins
• 2 tbsp thinly sliced green onions
• 1/2 cup thinly sliced shallots
• 1 tbsp thinly sliced green chilies
• 1 tsp red chili powder
• 1/4 tsp ground black pepper
• Salt to taste

Method

Clean and skin the quails. Skinning a whole quail is kind of a tedious process, be very careful not to break the bones, or you can leave the skin on. Sometimes there will be small feathers stuck to the skin, make sure you pluck all those off.

Mix all the ingredients in the first set to make a paste, and apply liberally on the birds in and out. Marinate for about an hour.

Heat a large frying pan (which will be used to sear the quail in the next step), toast the pine nuts, remove and keep aside.

Add a little oil to frying pan, carefully sear the birds one by one or more at a time, depending on the size of the pan. We just want to flash fry the outside, not actually cook the birds completely, so give about 2-3 minutes per bird. Add more oil in between if needed.

In the same pan, add more oil if needed, and add the shallots,  green chilies and raisins and saute till brown. Reduce the heat and add chili powder and pepper powder and saute for about a minute. Add the green onion slices, salt and toasted pine nuts and mix well till the green onions are wilted. Remove from the heat.

Pre-heat the oven to 375F.

Stuff the cavities of each quail tightly with the prepared stuffing. Arrange the birds on a greased baking dish, spray some oil on the birds and roast for about 35-45 minutes.

Serve warm, with some fresh lemon squeezed over and with a side salad.

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Category: Good with Drinks, Mains, Quail