I don’t usually cook quails, it’s a dish I rarely make, but since I like to change, I tried this Baked Quails with Corn Cakes, really delicious.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 quails (cleaned)
- 3 tablespoons rosemary (dried)
- 1 orange (juice)
- 1 clove garlic
- 1 tablespoon lemon juice
- to taste pepper
- to taste salt
- 1 tablespoon olive oil
- 7 oz all-purpose flour
- 10.5 oz cornmeal
- 1 egg
- 1 teaspoon fine salt
- 4 teaspoons cumin seeds
- 1.25 cups water
- 0.5 oz instant yeast for savory preparations
Preparation
Prepare a marinade with the orange juice, lemon juice, rosemary, salt, garlic, oil, and pepper and let the small quails rest for at least an hour. Place the quails in a baking dish with the marinade.
Put the two flours in a bowl, add the yeast, cumin seeds, salt, egg, and slowly the water. Knead on a surface and roll it out with a rolling pin to a height of a little over half an inch. Make some shapes (I chose star-shaped cutters with a diameter of about 2.4 inches, and I got about 50 cakes) and place them on a baking sheet lined with parchment paper.
Preheat the oven to 356°F and place the two trays, one with the cakes and the other with the quails. The cakes will take about 20 minutes, the quails about half an hour to cook.
Notes
Since I really overdid it with the number of cakes, I recommend reducing the quantities, unless you want to do like us and eat them as a snack or appetizer!
If you liked the recipe for Baked Quails with Corn Cakes, try the other recipes with corn:
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