Yay! You did it!
You made it to Friday and whatever isn’t done-can wait until Monday.
You deserve lots of treats and people oooing and ahhing over how amazing you are.
Maybe over dinner.
A dinner that has a big ‘Wow!’ but really you spent almost no time getting it together.
This dish even looks super posh. Buttery Quail.
I love quail or game hens. They are super quick to cook but are so tasty and make the most amazing appearance on the table.
If you don’t like them (I have a dear friend who’s only flaws are that she is squeamed out by game hen and tomatoes) then grab a chicken and use the same method.
Take a shallow baking pan and layer the stems of a bunch of parsley.
Pop on your hens and mix up a flavoured butter (this is a beurre compose if you want the snotty term) of; lemon, horseradish, mustard powder…and slather them up as if it were sunscreen and you were a Ginger heading to a beach.
Bake in a moderate over for 20 minutes (baste halfway through). Enjoy as a total carnivore appetizer or with a few roasted potatoes and a nice arugula salad as a main.
- 6 quail
- stems from 1 bunch of parsley
- ½ cup butter
- ½ tsp pepper
- 2 T horseradish
- zest of 1 lemon
- ½ tsp mustard powder
- Place parsley stems on the bottom of a shallow baking dish (I spray mine because cleaning pans is not my favourite part of a meal) and add the hens (breast side up). Mix the rest of the ingredients together and slather over the hens.
- Bake at 375 for 20 minutes (basting halfway through).