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Quail, Boneless, 4 in a 480g pack
£22.52
In stock
About Product
What's it like? Our boneless quail meat is wild and offers succulent and tender meat enhanced by the flavours and presentation possibilities that come with cooking them on the bone.
- Our quail meat is sourced directly from Spain
- Includes 4 x 520g boneless Quail
Nutritional Information
| VALUES OF COOKED PRODUCT | PRODUCT (PER 100G) |
|---|---|
| Energy (kJ) | 624 |
| Energy (kcal) | 149 |
| Fat (g) | 7.3 |
| of which Saturates (g) | 1.7 |
| Carbohydrates (g) | 0 |
| of which Sugars (g) | 0 |
| Fibre (g) | 0 |
| Protein (g) | 20.9 |
| Salt (g) | 0.2 |
Cooking Instructions
For best results, fully defrost and cook from chilled. The following instructions are guidelines only. Please ensure product is thoroughly cooked through before serving.
Shallow Fry:
- Pre-heat oil in a pan on a medium heat.
- Remove the product from the packaging.
- Bring the meat to room temperature.
- Place in the pan and cook for 5-8 minutes each side or to your liking.
- Rest meat for up to 5 minutes after cooking for best results.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 day
Recipes & Videos
Why not try:
- Boneless Quail and Chorizo Paella: Brown the quail with sliced chorizo, then add rice, peppers, onions, tomatoes and stock. Simmer until the rice is tender and finish with fresh parsley and lemon.
- Boneless Quail Ramen: Pan-sear the quail and slice into strips. Serve over noodles in a hot broth with mushrooms, pak choi, spring onions and a soft-boiled egg.
- Boneless Quail with Creamy Mash and Gravy: Pan-sear the boneless quail until golden and cooked through, then rest briefly before serving with creamy mashed potato, seasonal vegetables and gravy.
- Boneless Quail with Honey and Mustard Glaze: Pan-sear the quail until golden, then brush with a honey and wholegrain mustard glaze. Serve with roasted carrots, crispy potatoes and greens.
- Boneless Quail Pasta with Creamy Garlic Sauce: Pan-sear the quail and slice into strips. Toss through pasta with mushrooms, spinach, garlic, cream and Parmesan for a simple midweek meal.
- Boneless Quail Rice Bowl: Cook the quail until golden and slice into strips. Serve over steamed rice with roasted peppers, cucumber, spring onions and a soy and ginger dressing.
- Boneless Quail with Couscous and Roasted Vegetables: Pan-sear the quail and serve over couscous with roasted courgette, peppers and red onion. Finish with crumbled feta and a lemon and herb dressing.
- Boneless Quail and Gnocchi Traybake: Roast gnocchi with cherry tomatoes, red onion and peppers until golden, then add cooked quail and toss with fresh herbs and Parmesan before serving.
Ingredients
Boneless Whole Quail (100%)
Allergen Advice: For allergens, see ingredients in BOLD
This meat may contain bone and shot, although we have taken every care to ensure they have been removed.
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