Baked Quail with Brandy and Hazelnuts

Quail is an elegant and easy dish to prepare but it will look like you slaved in the kitchen for hours. These tiny birds are packed with lots of flavour. 1 Quail makes for a generous starter or light supper for one person. Serve at least 2 per person as a generous main course.

4-8 quails
4 Tbsp. (2 oz) butter melted (50 g)
¼ cup brandy (50 mL)
potatoes, cooked and mashed (800 g)
2 Tbsp. flavoured oil, such as; hazelnut, cashew or avocado (use extra-virgin olive oil if you don't have flavoured oil)
½ cup hazelnuts (80 g)
thyme sprigs
kosher or sea salt
black pepper, freshly ground

To Serve:
mixed greens

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Season the quails with salt and pepper then brush with melted butter.

Heat a large casserole (Dutch oven) over medium heat.

Add the quails and sear for 5-10 minutes or until coloured on all sides.

Pour in the brandy and set alight. Simmer for 5 minutes and reduce the cooking juices, basting the quails frequently

Transfer the quails to a large oven proof dish. Spoon over the oil and season with salt and pepper.

Cook in the oven for 45 minutes basting frequently.

Place the quails on the mashed potatoes on a serving plate sprinkle with lightly crushed hazelnuts.

Decorate with thyme sprigs.

Excellent with a side of cranberries, prunes, stew cherries or grapes. Serve with a salad of mixed greens.

Makes 2-4 servings.