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Casseroled Quails in a pear Tree
- Serves
4
- Difficulty
Easy
Published 1991
In the autumn when my garden is full of rather hard pears I find this simple casserole a marvellous way to make use of them. They seem made for the delicate flavour of quails, which have more flesh on them than you would think. Don’t be alarmed by the quantity of garlic – cooked long and gently it becomes sweet and mild.
Ingredients
1 tablespoon 25 g 1 oz
Method
Put the olive oil and butter in a large flameproof casserole and heat to a fairly high heat. Add the quails, in batches if necessary, and turn until lightly browned all over. Remove the birds to a plate and keep on one side. Reduce the heat to medium, then add the sliced pepper and fennel to the casserole and cook, stirring often, until softened. Add the fennel seeds and the whole cloves of gar