Recipe - Roast Quails With Whisky Marmalade Sauce

6 Oven ready quails
1 Garlic clove; peeled and
halved
; lengthways
2 tablespoon Oil
75 g Butter
4 Sprigs rosemary; fresh
1 tablespoon Soft brown sugar
24 Shallots or baby onions;
peeled
150 ml Chicken stock
250 g Oyster mushrooms; cleaned
1 Clove garlic; crushed

FOR THE SAUCE
90 ml Orange marmalade
60 ml Malt whisky
1 Lemon; juice of

Preheat oven to 190C/325F/gas 5. Rub the quails with the garlic. Heat the
oil and half the butter in a large pan. Stuff the birds with a sprig of
rosemary and season and put into the pan and brown all over.

Place into the oven and cook for 1215 minutes, then remove and leave
covered in a warm place.

Heat the remaining butter with the sugar in a large pan, then add the
onions and glaze. Add the stock and cook gently approximately 1215
minutes. Add the mushrooms cut or sliced up , with some extra butter, then add the
garlic and stir, season and keep warm.

Portion the cooked quail and place on to a plate. Scatter with the oyster
mushrooms and onions and spoon over the marmalade sauce.

For the sauce: Melt the marmalade and add in the whisky and lemon juice.

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