Quail with Burghul, Mushrooms and Hazelnuts

Name: Quail with Burghul, Mushrooms and Hazelnuts
Yield: Serves 4
Ingredients: 1 litre (1¾ pints) milk; 3 tablespoons melted butter; 120 g (4 oz) skinned hazelnuts, toasted and chopped; 2 shallots, finely chopped; 120 g (4 oz) smoked ham, diced; 120 g (4 oz) mushrooms, chopped; salt and pepper; 6 tablespoons finely chopped parsley; 8 quail; salt and pepper; 85 g (3 oz) unsalted butter; 1 small onion,; 170 g (6 oz) coarse burghul, (cracked wheat); 170 g (6 oz) coarse burghul, (cracked wheat)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

The technique of poaching quails in milk is used by Arabella Boxer and Philippa Beck in The Herb Book published by Marks and Spencer. The initial cooking in milk seems to make the quails swell - quite useful with such small birds.

Ingredients

Main course
Gluten-free

Ingredients

Method