Preparing your quail

Some cooking guides from Ellie's kitchen

How to cook the perfect roast Norfolk quail

Remove any packaging, pat skin dry with a paper towel to dry skin, this will help to crisp skin.

Preheat oven to 200°C

Rub a little rape seed oil into the skin of the bird and season with salt and pepper

Dress the cavity with a knob of butter, a few sprigs of fresh thyme, rosemary, and parsley and a whole clove of garlic avoiding packing too tightly so that the air can still flow.

Place on  a roasting tray and cook in the middle of the oven for 10 minutes until the skin is crisp and golden and the knob of butter in the cavity has melted.

How to cook the perfect roast Norfolk quail

Remove any packaging, pat skin dry with a paper towel to dry skin, this will help to crisp skin.

Preheat oven to 200°C

Rub a little rape seed oil into the skin of the bird and season with salt and pepper

Dress the cavity with a knob of butter, a few sprigs of fresh thyme, rosemary, and parsley and a whole clove of garlic avoiding packing too tightly so that the air can still flow.

Place on  a roasting tray and cook in the middle of the oven for 10 minutes until the skin is crisp and golden and the knob of butter in the cavity has melted.

How to confit the quail legs

Preheat oven to 65°C

Extract the legs from the birds carefully, using a knife.
Rub a little clarified butter over the legs and season with a little salt and pepper.

Place on or in a roasting tray and cover with foil.

Cook in the middle of the oven for 4 to 6 hours until the legs are cooked through and are still moist.

Spatchcock Norfolk quail

Using a sharp knife or shears, cut the quail bird in half from neck to tail and removing the back bone, keel bone and wish bone.

Heat a pan or griddle with a little oil and a knob of butter and seasoning to a medium/high heat.

Place both halves of the bird onto the pan/griddle and cook on each side for approximately 2 minutes.

The outside skin should be crispy and a little charred and the inside moist. This can be served pink, or cook more thoroughly to your liking.

Spatchcock Norfolk quail

Using a sharp knife or shears, cut the quail bird in half from neck to tail and removing the back bone, keel bone and wish bone.

Heat a pan or griddle with a little oil and a knob of butter and seasoning to a medium/high heat.

Place both halves of the bird onto the pan/griddle and cook on each side for approximately 2 minutes.

The outside skin should be crispy and a little charred and the inside moist. This can be served pink, or cook more thoroughly to your liking.

Quail eggs are wonderfully simple to cook:

Follow our easy steps to achieve the perfect egg to accompany your dish.

Soft boil: Place eggs in gently boiling water for 30 seconds.
Remove the pan from the heat, leaving water for a further minute, adding a capful of vinegar*. Drain through an egg spoon, serve…superb!

Hard boil: Place eggs in gently boiling water for 2½ minutes.
Remove from the heat, drain into cold water with a capful of vinegar* for 5 minutes.

Drain, peel and serve…delicious!

*a little vinegar helps to set the shells onto the inner membrane, enabling you to peel the shells from the eggs more easily.

Although tried and tested in Ellie’s kitchen, please treat as a guide not a guarantee!