Quail Lollipops – Recipe by Joseba Arginiano in 55000 Recipes – 55000 Recipes


Appetizers

Joseba Arguiñano presents us with a very original and delicious recipe: quail lollipops with teriyaki sauce, an easy-to-prepare appetizer that will decorate our celebrations, exquisitely!

Ingredients (4 people):

  • 12 quail from quail
  • 6 green asparagus
  • 12-16 chanterelle mushrooms (mountain elves)
  • flour
  • extra virgin olive oil
  • Sol
  • parsley
  • Ingredients for teriyaki sauce:
  • 180 ml soy sauce
  • 100 ml of myrin
  • 2 tablespoons brown sugar
  • 1 piece of ginger
  • 3 cloves garlic
  • 1 piece hot pepper
  • ½ green apple
  • ½ lemon
  • ½ Onions
  • ½ through
  • refined corn flour diluted in cold water

Quail lollipops with teriyaki sauce

Quail lollipops with teriyaki sauce

Preparation of the recipe Quail lollipops with teriyaki sauce by Joseba Arguiñano:

For teriyaki sauce, heat up soy sauce and mirin in a casserole. Add sugar, a piece of ginger (rolled), the piece of hot red pepper (chopped), garlic cloves (peeled and rolled), apple (chopped), lemon (in pieces), onions (in pieces) and leeks (in pieces). Cook the ingredients for 10-15 minutes on low heat.

Quail lollipops with teriyaki sauce

Strain sauce and reserve a little in a Bowl to add it sauteed vegetables. Spend the rest of teriyaki sauce in a saucepan and heat it. Add a little refined corn flour diluted in cold water and bring to a boil until it thickens.

Quail lollipops with teriyaki sauce

To make them lollipops (from the thigh quail), lower the flesh to the thigh, leaving bare bone (cleaning it with lace) and cut it with a knife. Lower all the meat (arrange it) to the other bone that gives it ball shape. Season, mash them in flour and fry them in a pot with very hot oil. Remove and drain on a covered fountain with absorbent kitchen paper.

Quail lollipops with teriyaki sauce

Heat a frying pan with a little oil. C squirrel, Cut asparagus in thin strips and add. Also add mushrooms and stew everything for 4-5 minutes. Pour a little teriyaki sauce (preserved, without the addition of refined corn flour diluted in water) and boil vigorously.

Quail lollipops with teriyaki sauce

Serve on each plate 3 quail lollipops, part of the stir-fry asparagus and mushrooms, and garnish the plates with a little parsley leaves.

Quail lollipops with teriyaki sauce

Tip:

It is important to thicken the teriyaki sauce so that when the quails are inserted, they are well impregnated.

Presentation of the recipe Quail lollipops with teriyaki sauce by Joseba Arguiñano:

Quail lollipops with teriyaki sauce

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I will see you on another recipe.
David from 55000 Recipes

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