88
Ingredients
- 4 quails
- 3 tablespoons juniper berries
- 1 teaspoon black peppercorns
- 1 tablespoon chopped fresh sage
- 50g/2oz unsalted butter, slightly softened
- 8 rashers smoked streaky bacon
- For the rosti
- 450g/1lb potatoes, peeled 1 bunch spring onions, finely chopped
- 1 red pepper, seeded andfinely diced
- 3 tablespoons vegetable oil
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
- Crush the juniper berries and black peppercorns together in a bowl, then
mix with the sage leaves and butter to form a paste. Spread evenly over
the quails, then place 2 rashers of bacon over each quail. Roast in the
oven for 25–30 minutes until cooked through. - To make the rösti, cook the potatoes in salted boiling water for
15 minutes, drain and allow to cool. - Coarsely grate the potatoes into a large bowl, add the spring onions
and red pepper, and mix well. Divide the mixture into eight, and shape
into rounds. - Heat the oil in a frying pan, and cook the rösti for 2–4 minutes on each
side until golden brown and crisp. Keep warm. - To serve, arrange each quail on 2 rösti rounds, and spoon any juices
over. Serve immediately.
