Name: Roasted blood orange and artichoke quails
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 4 medium globe artichokes (800g); 2 blood oranges (360g); 1 bulb garlic, halved horizontally; 1 medium leek (350g), chopped coarsely; 20 gram butter; 1 tablespoon olive oil; 4 quails (640g)

Ingredients

4 medium globe artichokes (800g)

2 blood oranges (360g)

1 bulb garlic, halved horizontally

1 medium leek (350g), chopped coarsely

20 gram butter

1 tablespoon olive oil

4 quails (640g)

Method

1.Preheat oven to 240°C (220°C fan-forced).

2.Snap off tough outer leaves from artichokes; peel stems. Cut off 2cm from top of artichokes, cut in half lengthways; use a teaspoon to scoop out furry chokes, discard.

3.Peel rind thinly from oranges, reserve peel; juice oranges.

4.Combine reserved peel, oranges, juice, garlic, leek and artichoke in large shallow baking dish. Roast, covered, 25 minutes.

5.Meanwhile, melt butter and oil over heat in flameproof baking dish. Season quails. Cook quails about 4 minutes until brown all over.

6.Remove dish from oven, uncover; place quails, breast-side down, on top of vegetables. Roast, uncovered, 12 minutes or until cooked as desired.

7.Serve quails with artichoke and leek, drizzled with pan juices.

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Ingredients

Method

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