المكونات
- Soft brown sugar 50g
- Dijon mustard 1 tbsp
- Apple cider vinegar 1 tbsp
- Mixed spice ½ tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
- Quails, butterflied 8
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Red currants 100g
Nutrition (Per serving)
- سعرات حرارية 300
- دهون 11.5g
- المشبعة 0.5g
- بروتين 40.6g
- الكربوهيدرات 8g
- السكريات 7g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
صلصة السكّر الأسمر والتوابل - صلصة للحم السمّان
European 15 Mins Prep · 35 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Combine the brown sugar, Dijon mustard, apple cider vinegar and mixed spice in a small saucepan over a medium-low heat. Stir the mixture continuously until the brown sugar is fully dissolved and the glaze thickens slightly, approx. 5-7 minutes. Season with salt and freshly ground black pepper. Remove from the heat.
- Arrange the quails in an oven-proof pan along with the redcurrants. Brush the quails generously with the brown sugar glaze, coating them evenly. 4 Roast them in the oven for approx. 15-20 minutes, or until the internal temperature reaches 74°C and the birds have a beautiful golden-brown colour. Baste the quails with the glaze every few minutes while roasting to build up the flavour.
- Once the quails are fully cooked and have a glossy finish, remove them from the oven and allow them to rest for approx. 5-10 minutes before serving.