Ingredients with Measurements:
- 4 quails
- 1/2 cup red currant jelly
- 1/2 cup red wine
- 1/2 cup port wine
- 1/2 cup beef broth
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1/4 cup dried currants
- 1/4 cup finely chopped shallots
- 1 tablespoon grated orange zest
- 1 tablespoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
- 2 tablespoons olive oil
Special Equipment Needed:
- Roasting pan
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Rinse the quails and pat them dry with paper towels. Season them with salt and pepper.
3. Heat the olive oil in a roasting pan over medium-high heat. Add the quails and brown them on all sides, about 5 minutes.
4. Transfer the roasting pan to the oven and roast the quails for 15-20 minutes or until they are cooked through.
5. While the quails are roasting, prepare the Cumberland sauce. In a saucepan, combine the red currant jelly, red wine, port wine, beef broth, red wine vinegar, sugar, dried currants, shallots, orange zest, lemon zest, cinnamon, and cloves.
6. Bring the sauce to a boil over medium-high heat, stirring constantly. Reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened.
7. Remove the quails from the oven and let them rest for 5 minutes before serving.
8. Serve the quails with the Cumberland sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 380
- Fat: 14g
- Carbohydrates: 29g
- Protein: 28g
Substitutions for ingredients:
- Red currant jelly: Black currant jelly or raspberry jelly
- Port wine: Red wine or sherry
- Beef broth: Chicken broth or vegetable broth
- Red wine vinegar: White wine vinegar or apple cider vinegar
- Dried currants: Raisins or dried cranberries
- Shallots: Onion or garlic
Variations:
- Instead of quails, you can use Cornish hens or chicken breasts.
- You can add a splash of brandy or cognac to the Cumberland sauce for extra flavor.
- For a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
Tips and Tricks:
- To make the quails more flavorful, you can marinate them in olive oil, garlic, and herbs for a few hours before roasting.
- Make sure to baste the quails with the pan juices while they are roasting to keep them moist.
- If the Cumberland sauce is too thick, you can thin it out with a little bit of water or broth.
Storage Instructions:
- Store any leftover quails and Cumberland sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the quails, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes or until heated through.
- To reheat the Cumberland sauce, warm it up in a saucepan over low heat, stirring occasionally.
Presentation Ideas:
- Serve the quails on a platter with the Cumberland sauce drizzled over them.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme
Pairings:
- This dish pairs well with roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes.
- Serve with a side of mashed potatoes or rice.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting Advice:
- If the quails are not cooked through, return them to the oven for a few more minutes.
- If the Cumberland sauce is too thin, simmer it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the quails to an internal temperature of 165°F to ensure they are safe to eat.
- Store any leftover quails and Cumberland sauce in the refrigerator within 2 hours of cooking.
Food History:
- Cumberland sauce is a classic British sauce that was traditionally served with game meats, such as venison, pheasant, or quail. It was first created in the 19th century by the Duke of Cumberland.
Flavor Profiles:
- The quails are tender and juicy with a slightly gamey flavor, while the Cumberland sauce is sweet and tangy with hints of citrus and spices.
Serving Suggestions:
- Serve this dish as a main course for a special occasion or holiday dinner.
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