Quails Smoked in Hay

2h 40m
- Preparation 1h 05m
- Resting 10 min
- Cooking 1h 25m

Recipe for WMF Aromatic cookware

Ingredients

4 People

4 Quails
4 tsp. Ras el Hanout
1 bunch Rosemary
250 g Hay
6 Large Savoy cabbage leaves
30 ml Olive oil
Of salt
1 Large beetroot (braised in the pot)
0.5 tsp. Chili flakes
1 tbsp. Honey
Salt
30 ml Oil
1 Small beetroot
Salt & sugar as needed
1 Can white beans
2 tbsp. Tahini
1 Lemon
Salt
1 handful Cherries
30 ml Apple balsamic vinegar
30 ml Olive oil

Preparation

Step 1

OUR WMF TIP IN ADVANCE: The hay in the pot gives the quails a unique, smoky aroma that develops during cooking. When heated, the hay begins to smoke slightly, which gently smokes the quails and gives them an intense, natural flavor. This process also helps to ensure that the quails are cooked evenly. The hay acts as a flavor carrier and gives the dish a rustic, earthy note that goes perfectly with the other ingredients.

Step 2

Preheat the oven to 180°C (top and bottom heat). Clean and truss the quails. Spread the hay in a pot and place the quails on top. Roast in the oven for 25 minutes. Season the quails inside and out with salt, Ras el Hanout, and distribute the rosemary on the quails and stuff them with it.

Quails

tsp. Ras el Hanout

bunch Rosemary

g Hay

Step 3

WMF TIP: If possible, ask the butcher to truss the quails.

Step 4

Tear the Savoy cabbage leaves into bite-sized pieces, marinate with the oil and a pinch of salt. Then spread on a baking sheet and bake in the oven at 200°C (fan) for 15-20 minutes and let cool completely. Cook the large beetroot in a pot of water until tender, peel and puree finely with chili, honey, salt, and olive oil.

Large Savoy cabbage leaves

ml Olive oil

Of salt

Large beetroot (braised in the pot)

tsp. Chili flakes

tbsp. Honey

Salt

ml Oil

Step 5

Slice the small beetroot into thin slices (about 1mm), cut into rounds, and season with salt and sugar. Cut from the center to the edge and roll into small cones or flowers.

Small beetroot

Salt & sugar as needed

Step 6

Drain the beans, reserving some of the liquid. Blend the beans and reserved liquid until creamy. Stir in tahini and lemon juice, and season with salt.

Can white beans

tbsp. Tahini

Lemon

Salt

Step 7

Wash, pit, and quarter the cherries, then mix with balsamic vinegar and olive oil. Finally, arrange the bean cream and beetroot puree on plates.

handful Cherries

ml Apple balsamic vinegar

ml Olive oil

Step 8

Place the quails on top and garnish with the Savoy cabbage chips, marinated beetroot, and cherries.