Explore Quail Recipes, Lentil Recipes, and more!

Australian Gourmet Traveller recipe for thyme-roast quail with prosciutto and red wine lentils.

Serves time 20 mins, cook 45 minsProcess carrot, celery, onion, leek and garlic in a food processor u.

Search :: Gourmet Traveller

Australian Gourmet Traveller recipe for Duck with red wine, prunes and lentils : Gourmet Traveller Magazine Mobile

Whole Roasted Quail with Lentils   ::  Make your own cookbook filled with #GameFarm  #Recipes  #myfoodbook

Whole Roasted Quail with Lentils :: Make your own cookbook filled with Game Farm Recipes

Mini Quail Meatballs On Crostini :: Make your own cookbook filled with #GameFarm #Recipes #myfoodbook

Mini Quail Meatballs On Crostini :: Make your own cookbook filled with #GameFarm #Recipes #myfoodbook

Autumn quail salad with baked ricotta and apple | Fast salad recipe :: Gourmet Traveller

Australian Gourmet Traveller fast recipe for autumn quail salad with baked ricotta and apple.

Quail smoked in vine leaves

Quail smoked in vine leaves

Roast quail with caramelised fig and sherry stuffing

Australian Gourmet Traveller recipe for roast quail with caramelised fig and sherry stuffing.

Australian Gourmet Traveller Italian recipe for char-grilled quail, farro and prosciutto salad by Nicky Riemer from Melbourne Wine Room.

Then our recipe slideshow will have you soaring with the likes of pappardelle with duck ragú and chicken cacciatore.

Middle eastern roast with Za'atar yogurt dressing

Australian Gourmet Traveller recipe section including gourmet recipes from Australia's leading gourmet food magazine.

Grape leaf-wrapped roast quail with garlic-thyme potatoes and quince tatin, via Mimi Thorisson

From quail to quince

The vineyards around Médoc are looking very handsome these days. The grapes have ripened to a velvety dark colour, looking robust and just about ready to be picked. I found out this week harvest da…

Quail stewed with melting onions, saffron and chickpeas - Gourmet Traveller

Australian Gourmet Traveller recipe for Persian-style quail stewed with melting onions, saffron and chickpeas by Greg and Lucy Malouf.

I must confess that when I was in Syria I ordered and ate roast sparrows. They were delicious. At home, I do a similar thing with the equally small quail. The birds are often sold frozen, four to a package. If they don’t show up butterflied, cut along the length of the backbone, with kitchen shears, open them out, and flatten them. Teff (see Notes) would go well with this dish.

Roast Quail With Fennel

I must confess that when I was in Syria I ordered and ate roast sparrows. At home, I do a similar thing with the equ.

Pinterest
Search