Rosemary and Quail

I was very much looking forward to my dinner the other night.  I purchased two quail... reasonably priced... and eagerly looked through my collection of favourite recipes to decide what to do with them.  I found a tried and trusted recipe from Hugh Fearnley Whittingstall that had very few ingredients... tomato paste, red wine, garlic, rosemary.

All of which I am able to find really easily here.  In particular the rosemary which Mr Whittingstall waxed lyrical about in his recipe... must be best quality... really pungent smell... very fresh blah blah blah etc...

Well you can't get fresher than the stuff that grows at the end of our road and the smell was simply heavenly.

So.... First you brown the quail in olive oil, then you add the garlic......and then the tomato puree....

...and the rosemary. Ooh don't forget the wine!  Then you pop the lid on and cook for 12 minutes...

After which, you take the lid off... add a little more wine and cook for a further two minutes.

Serve with cous cous or pasta or mashed potato.

Well ... it looked great... it smelled great... but when I tasted it...Ugh!  It was overpoweringly bitter.  I never thought you could have too much rosemary.  I only used one, although I put both sprigs in for the photo and then took one out...  I scraped off the sauce and the quail were just about edible... but I was soooo disappointed.  And soooo hungry.  Note to self... taste before putting the whole lot onto your plate in future.

Lesson learned.  Rosemary here is VERY strong.  I don't think Molly would have minded at all what it tasted like, since arriving here we have been weaning the cats off wet food and onto crunchies only, one not happy kitty!  And also on the table... a litre bottle of beer that only cost 85cents. 


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