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Ingredients:
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Beef stew meat, cut into 1 inch
cube
Chili Seasoning Mix
Salt
Cayenne
Onions, chopped
Celery, chopped
Carrots, chopped
Tomatoes, chopped, peeled and
seeded
Bay leaves
Water
Parsley, chopped
Dried fine bread crumbs
Quail
Port Wine sauce |
250g
1 tablespoon + 2 teaspoons
1 teaspoon
1 teaspoon
½ cup
¼ cup
½ cup
½ cup
3
2 ½ cup
1 tablespoon
¼ cup
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Method:
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Wash and pat dry the quail. remove the breastbone and split down
the back.
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Season the beef with 1 tablespoon of chili seasoning
mix.
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Combine beef, salt, cayenne, onions, celery, carrots,
tomatoes, bay leaves and water in a sauce pan over medium high heat.
Bring it to boil and reduce the heat to medium and simmer for about 30
minutes. Remove from heat and let cool. Remove bay leaves.
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When the mixture is cool, put it in a food processor and
process until if forms a thick paste. Add in parsley and bread crumbs
and mix well. Store the mixture in airtight container for up to 8 hours
in refrigerator.
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Preheat the oven to 375°F.
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Lay the quail, skin side down, on a work surface. Season
with 2 teaspoons of chili seasoning mix. divide the forcemeat into 4
portions. and form a ball. Place the meat ball in the center of the
quail and bring the sides of the bird together to overlap.
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Put the quail, breast side up, in a shallow baking pan
and bake for 25 ~ 30 minutes or until lightly brown. Spoon the sauce
over the quail and serve immediately.
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