Quail & Guinea Fowl braaied over Kameeldoring Wood with Grape, Mascarpone & Tarragon stuffing on the Braai/BigGreenEgg
Well, a big thank you to everybody that left suggestions on what to braai on our Facebook Page, by Twitter and email. We literally had hundreds of great things recommended to braai but we have trawled though them and I have chosen something that one of my favourite chefs from SA and this is one of his signature dishes. It’s from Rueben’s in Franschoek and was suggested by Carol from Manchester, thanks for reminding me about this fantastic dish, with a couple of adjustments by me. We will be in contact with you to arrange for you to receive your £50 of gift vouchers.
I decided to cook these birds over Kameeldoring Wood just to make me feel homesick and I had to substitute the raspberry for balsamic vinegar. Which worked very well but if you can get the raspberry it will be just that little bit more subtle. This recipe takes a little bit of effort but you will be rewarded with a great feast, give it a go.
SERVES 4: PREP: 40MINS: COOK TIME: 35MINS
Ingredients for the Marinated:
- 4 x Quails (Ruben uses de-boned)
- 1 x Guinea Fowl
- 2 x Cloves garlic, peeled and chopped
- 2 x Large red bell peppers
- 200g Green grapes, halved
- 3tbs Mascarpone
- 2tbs fresh tarragon
- 3tbs oyster sauce
- Salt and black pepper to taste
- Mixed fresh herbs, to garnish
Method how to prepare quail and guinea fowl:
- Preheat the Braai to 200°C (400°F) with a few bit of Kameeldoring wood if you have any, it just give it a fantastic flavour.
- Combine the grapes, mascarpone, tarragon and chopped garlic.
- Stuff each bird.
- Secure the stuffing by using toothpicks to close the cavities.
- Season and brush with oyster sauce.
- Place the Guinea Fowl on the braai first for 15-20 minutes on oven tray.
- Cover the breast of the Guinea Fowl up after 20 minutes with a bit of silver foil to stop it from burning while the quail cooks.
- After the 20 minutes is up place the Quails next to the Guinea Fowl on oven tray and roast for a further 15-20 minutes.
- Remove from the braai and keep warm.
- Either before or during the cooking of the birds’ place the red peppers on a hot braai, turning occasionally, allow the skin to blister. I did mine directly on the wood and it was fantastic!
- After about 8 minutes, remove the peppers and wrap them in foil or a plastic bag for 10-15 minutes.
- Remove from the wrapping, seed and remove the skin from the peppers and slice into strips.
- To serve, spoon the couscous on a plate.
- Top the quail and guinea fowl with roasted bell pepper strips. Spoon the dressing over and around the birds. Garnish with fresh herbs.
Ingredients for the Couscous:
- 150g Couscous
- 3 x Medium sized tomatoes skinned, seeded and chopped
- 3tbs chopped fresh coriander
- 2tsp ground coriander
- 3tbs extra virgin olive oil
- Salt and black pepper
Method how to prepare Couscous:
- Place the raw couscous in a medium-sized pot or bowl and add the boiling water a little at a time, stirring constantly with a fork. Do not add too much water, as you want the couscous to stay light and fluffy.
- When cooked, add the tomato, fresh coriander, ground coriander and olive oil.
- Season to taste and set aside.
Ingredients for the Dressing:
- 100ml Olive oil
- 40ml Balsamic (80ml if you can get Raspberry) vinegar
- 100g green grapes, halved
- 1tbs chopped fresh tarragon
- Add Caster sugar to taste
Method how to prepare Dressing:
- For the dressing, whisk the olive oil and balsamic vinegar together, unfortunately I could not get any raspberry vinegar in time, so I substituted balsamic and it was great.
- Next add the grapes, caster sugar and tarragon and stir.
- It’s that simple, all you need to do now is plate it all up, Enjoy!
This is not the end but a start of a new era of this blog, I will still be braaiing every week, ;-) so don’t leave us. I will just not be blogging about everything I cook in such detail, more photo tweets etc. There will be a mixture of posts from guest bloggers, reviews from place and restaurants that I visit and I will still be offering the odd prize for you to win. So please feel free to let me what sort of things you would like to see me cook and eat and comeback on a regular basis or sign up and we will email you when I post something new. Thanks for all you comments and follows and keep spreading the word about this blog. Enjoy the sun and keep Braaiing.