Marinated quails on red peppers

Name: Marinated quails on red peppers
Yield: 0 serving
Cuisine: Baking
Ingredients: 4.00 quail deboned; 0.00 sea salt and freshly ground black pepper; 0.00 olive oil; 4.00 red peppers roasted and peeled; 0.00 olive oil; 3.00 sherry; 1.00 paprika sweet Spanish; 2.00 honey; 2.00 lemon juice; 2.00 garlic large cloves

0 serving

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Poultry

By Food24 November 03 2009

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Ingredients (10)

4.00	quail — deboned
0.00	sea salt and freshly ground black pepper
0.00	olive oil
4.00	red peppers — roasted and peeled

For the marinade:

0.00	olive oil
3.00	sherry
1.00	paprika — sweet Spanish
2.00	honey
2.00	lemon juice
2.00	garlic — large cloves

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Method:

Mix the marinade ingredients in a bowl, add the quail and toss to coat well. Leave to marinade for 30 minutes. Remove the quails from the marinade and season
with salt and pepper. Heat 1–2 tbsp olive oil in a large saucepan over a medium-high heat and brown the quails for 2 minutes on each side. Add the marinade and as soon as it is heated through, turndown the heat to low and cook slowly for 20 minutes, turning occasionally. Once the quails are cooked, serve each one split down the middle and placed on a red pepper half.