- 100g garlic butter (see recipe) *
- 100g plain flour, seasoned *
- 6 garlic cloves, finely minced *
- 2 tbsp parley, finley chopped *
- salt and pepper to taste *
Season the quail breasts with salt and pepper. Make a small incision into the side through the thickest part of the quail breast and create a pocket through to the middle. Pipe garlic butter into the pocket until it's full. When all breasts are stuffed, place them on a tray in the fridge to firm the butter. Make an egg wash with the eggs and milk. Place flour, egg wash and breadcrumbs in three plates or shallow bowls. Flour, egg and breadcrumb the breasts in that order. To ensure none of the butter escapes during cooking crumb the quail twice by repeating the process. Preheat oven to 180C. Set the deep-fryer for 180C. If you don't have a fryer, 2cm of canola oil in the bottom of a frypan will do the trick just as well. Deep or shallow fry the breasts until golden, then transfer to a tray and into a moderate oven to finish for about 8 minutes. At The Cabin Melissa serves it with a finely sliced slaw and dill mayonnaise. To make the garlic butter, mix softened butter with garlic cloves. Add parsley and adjust salt and pepper to taste. Any butter left over can be rolled into a log with plastic wrap and kept in the fridge for anointing a chargrilled barbecue steak or stuffing into the cap of a field mushroom for roasting.