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Braised Quails With Lemon Honey Majoram Recipe

Braised quails with lemon, honey and marjoram

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  • 2 tbsp extra virgin olive oil
  • 4 large quails, halved lengthwise
  • 1 onion, sliced
  • 8 garlic cloves, peeled and cut into chunks
  • 1 lemon, cut into chunks
  • 200ml chicken stock
  • 100ml honey
  • Marjoram leaves to taste


  1. Heat the oil and seal the quail halves; remove and set aside.
  2. Lower the heat and cook the onion for a minute. Add the garlic and cook for 30 seconds.
  3. Return the quails to the pan with the lemon, chicken stock and honey, reduce the heat, cover the pan and simmer for 10 minutes or until the quails are just cooked.
  4. Lift the quails from the pan onto a suitable tray that will fit under griller – have the quails skin side up.
  5. Increase the heat under the sauce, and simmer, uncovered, for another 5–10 minutes.
  6. Place the quails under a hot grill until they are crisp.
  7. Arrange the quails on a platter, drizzle with the sauce and scatter with roughly broken marjoram leaves. Serve with salad or your choice and good Ciabatta.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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