| Prep: 20 mins | Cook: 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 28g | 13g | 27g |
| sugars | fibre | protein | salt |
| 18g | 2g | 49g | 0.37g |
Why I Love Belgian Quail with Grapes
As a passionate food enthusiast with a flair for blending different culinary worlds, I’m always intrigued by the magic that happens when diverse flavors intertwine. This time around, the spotlights falling on a sumptuous Belgian offering known as Quail with Grapes. While my roots may be sunk deep into Caribbean and Spanish soil, I’ve always held a deep appreciation for other culinary cultures that have honed exceptional dishes — a sentiment that thrives with every bite of this delightful dish.
The allure of unique flavors
When it comes to exploring dishes from various cultures, taste profiles often reveal a captivating narrative. Taking my inspiration from celebrated Belgian chef Peter Goossens, I ventured into crafting the Quail with Grapes, a dish that appeals to both the eye and the palate. With its tantalizing sweet and savory notes, it’s a far cry from my usual tapas and piquant cocktails, but it’s this edge of difference that makes the dish so enthralling.
Embarking on a gastronomic journey
For those familiar with Coq au Riesling, a popular dish from the neighboring French region of Alsace, you’ll find an interesting parallel with our Belgian treat. The application of fruits alongside gamebird isn’t uncommon and this Belgian delight is no exception. Its harmonious blend of ingredients, from the succulent quails, the sweet grapes, to the honey, coupled with the slight zestiness of lemon juice and the richness of heavy cream, it’s a whole new world of flavors waiting to be discovered.
Furthermore, I find this recipe shines best when complemented by rustic side dishes, such as Belgian’s famous frites or a refreshing endive salad. Should you decide to pair this with a drink, a nice fruity wine, particularly a Belgian white, would serve to enhance the overall dining experience.
Recipes like Quail with Grapes are more than just an ensemble of ingredients; they’re a chance to journey into a culture’s culinary tapestry. It’s the reason why I adore dipping my toes into different cuisine pools — every dive allows me to surface with a treasure trove of taste profiles, enabling me to recreate and contribute to the culinary world in my own little way. As I continue my exploration, I hope to encounter more gems like this that allow my culinary skills to sing and dance to a unique, delicious rhythm.
What You’ll Need
- 12 quails
- 3 tablespoons of butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of seedless white grapes
- 1 cup of dry white wine
- 2 tablespoons of lemon juice
- 2 tablespoons of honey
- 1 cup of heavy cream
- 2 tablespoons of chopped fresh parsley
- 1/2 teaspoon of ground nutmeg
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. Then, rinse the quails and pat them dry using a clean towel.
Step Two
In a large ovenproof pan or Dutch oven, melt the butter over medium heat. While the butter is melting, season the quails with salt and black pepper and once ready, add the quails to the pan.
Step Three
Brown the quails on all sides, for about 2-3 minutes per side. You might have to do this in batches if your pan isn’t large enough. Once the quails are browned, remove from heat and transfer them to a plate.
Step Four
With the quails removed, add the seedless white grapes into the pan. Allow them to cook in the residual heat, stirring occasionally, for about 5 minutes or until they start to burst.
Step Five
While the grapes are cooking, in a small bowl, combine dry white wine, lemon juice, honey, and half of the ground nutmeg. Mix until well combined.
Step Six
Once the grapes have softened, pour the wine mixture over the grapes and stir to combine. Return the quails back to the pan, nestling them among the grapes.
Step Seven
Transfer your pan to the preheated oven and roast for about 15-20 minutes, until the quails are cooked through and the grapes are soft and caramelized.
Step Eight
When the quails are almost finished cooking, heat up the heavy cream in a small saucepan with the rest of the nutmeg. Once the cream is warm, stir in the chopped fresh parsley.
Step Nine
Remove the quails and grapes from the oven, and drizzle with the cream sauce. Serve warm and enjoy!
