Guatlles Amb Panses Ipinyons

Quails with Raisins and Pine Kernels

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


  • 2 quails for 2 people (Catalan quails being larger)
  • a dessertspoon of pine kernels and
  • a dessertspoon of seedless raisins (soaked for 2 hours)
  • butter 1 tablespoon of dry sherry
  • 1 tablespoon of olive oil
  • salt
  • pepper


    Rub the quails with sea salt and pepper, put them in a roasting dish, pour oil over the birds. Set the dish high up in an already hot oven. In 10 to 12 minutes they should be golden.

    Drain and dry the pine kernels and raisins and cook them in a pan in butter for a few minutes until they colour. Transfer the roasted quails to the pan, heat the sherry in a silver spoon, set it alight and pour over the dish.