 |
The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
|
|
| This month's wine is Sterhuis Blanc de Blancs 2008 |
 more
wine reviews |
|
|
Honey-Glazed Quail with Mushrooms & Raspberries |
view all recipes |
 |
|
Ingredients
4 Quails, deboned
200ml Orange glaze
300g Assorted small Mushrooms, cut in quarters
600g Roast Potatoes
125g Raspberries
150ml Chicken Stock
Stuffing
1/2 tsp Thyme
1 Onion, chopped
1 Tbsp garlic, chopped
1 tsp Orange zest
4 Tbsp Bread crumbs
4 tsp Mash
Glaze
180ml Orange juice
3 Tblsp Brown sugar
2 Tblsp Honey
50 Worcester sauce
Combine all ingredients and reduce over low heat until a sticky syrup is formed.
Method
- Preheat oven to 160’ C.
- Divide stuffing into four equal portions and place inside each quail.
- Season with salt and pepper and rub skin with a little butter.
- Place the quail on a baking tray with the chicken stock in the bottom.
- Place tray in preheated oven and bake for 40 mins.
- Turn heat up to 190’C and bake another 10 mins.
- Pour glaze in baking tray and coat the quails well, then allow to bake another 3 mins.
- Remove and let rest for 5mins.
- Serve with mushroom quarters and roast potatoes, and sprinkle raspberries over to finish.
To receive a new recipe every month by email,
sign-up for the Caveau Newsletter.
|
|
|
view all recipes
|
|
|
|
about 