The New Seaweed Cookbook, Second Edition: Over 100 Gluten and Dairy Free Recipes for an Anti-Inflammatory, Nutrient Dense Diet by Crystal June Maderia

Author:Crystal June Maderia [Maderia, Crystal June]
Language: eng
Format: azw3
Tags: CKB000000 Cooking / General
ISBN: 9781583949870
Publisher: North Atlantic Books
Published: 2015-11-09T16:00:00+00:00

Arame Almond-Crusted Quail with Apricot Sauce and Autumn Greens

Quail is dark and wild-tasting, with a personality suited to sweet and tart flavors like berries, citrus, and apricots. You can easily use the game birds such as pheasant, game hens, duck, or spring chickens in place of the quail.

Sauce:

3 cups fresh apricots, pits removed then diced, or 1 ½ cups dried apricots soaked in equal amount of water

1 cup light broth

fine salt, to taste

Quail:

8 semi-boneless quail

3 apples, 1 thinly sliced and 2 halved

1 tablespoon lemon thyme, minced

1 teaspoon minced sage

1 ½ cups prepared almonds, ground

1 cup arame, ground

1 cup apple cider or water

8 carrots, washed and cut in half, then quartered

4 cups braising greens

freshly ground black pepper

To make the apricot sauce:

Simmer the apricots (and soaking water, if using) with the broth on medium-low heat for about 15 minutes, or until reduced. Purée with an immersion blender or food processor, and salt to taste. Set aside until ready to use.

To cook the quail:

Preheat the oven to 375°F. If using whole quail, gently separate the skin from the breast, and fill this space with several slices of apple and minced lemon thyme and sage. Fill the center cavity of the bird with the halved apple pieces. In a large bowl, combine the almonds, arame, and apple cider. Place the quail into a bowl and cover with the almond mixture. Place each bird into a baking pan, and nestle the carrots between them. Bake for about 20 minutes. Just before serving, heat the apricot sauce. Add water if the sauce has become too thick. Toss the greens with a small bit of this hot sauce, allowing them to wilt gently.

To serve, place a mound of greens on each plate, topped with the roasted carrots and quail. Drizzle the quail with the remaining apricot sauce and sprinkle with freshly ground pepper.

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