Quail with black kale and broad beans

Total time 50 mins

20 mins preparation time

30 mins cooking time

30 mins waiting time

Oven-roasted quail served with an aromatic mix of lemon, black kale, broad beans and olives. Marinated in Kikkoman Organic Soy Sauce, the meat stays particularly tender, and the flavours are perfectly balanced.

Ingredients

10 portion(s)

For the quail:

quails, oven-ready

100 ml

Kikkoman Naturally Brewed Organic Soy Sauce

100 ml

olive oil

For the vegetables:

organic lemons, thinly sliced

800 g

broad beans, tinned, drained weight

400 g

green olives, drained weight

100 g

young garlic, peeled

300 g

pearl onions, peeled

200 ml

olive oil

200 ml

chicken stock

100 ml

Kikkoman Naturally Brewed Organic Soy Sauce

sprigs of summer savoury, leaves picked

Pepper, freshly ground

For the kale:

50 ml

olive oil

300 g

black kale, trimmed

150 g

sunflower seeds

50 ml

vegetable stock

Allergens:

Soy, wheat, celery

Total weight per portion:

370 g

Weight per ingredient:

Side dish: 190 g
Meat: 180 g

Preparation

Step 1

Mix the quail with the Kikkoman Organic Soy Sauce and marinate for at least 1 hour.

Step 2

Preheat the oven to 180 °C top/bottom heat. Place the lemon slices, broad beans, olives, garlic and onions in a large bowl. Mix with the olive oil, chicken stock, Kikkoman Organic Soy Sauce and pepper, then spread out flat on baking trays. Roast in the oven for approx. 30 minutes.

Step 3

Drizzle the quail with oil and place on a rack. Roast in the oven for approx. 20 minutes.

Step 4

Heat oil in a pan over a medium heat and sauté the black kale for 1–2 minutes. Add the sunflower seeds and deglaze with the stock. Bring briefly to the boil, then leave to drain slightly on kitchen paper before serving.

Step 5

Remove the vegetables from the oven and fold in the summer savoury.

Step 6

Serve one quail per plate with the broad bean vegetables and a little of the roasting juices, accompanied by the black kale.

Tip

If the quail needs a little more colour, finish it briefly under the salamander grill. To add more depth, use a poultry jus. This requires slightly more preparation but simplifies service, as the sauce is served separately and allows faster plating.

Recipe-ID: F1134

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