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Curried Quail Macaroni & Cheese

Boneless quail breast meat add just the right sweet balance to this delicious recipe!

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. To prepare quail, place boneless breasts into a large bowl and drizzle some Wild Cheff Blood Orange Olive Oil over them. Toss to coat and let rest for 5-10 minutes.
  • 2. Heat up a saute pan over medium heat and drizzle a couple of tablespoons of the flavored oil into the pan.
  • 3. When pan is heated, place pieces of quail into pan and cook for 1-2 minutes per side so that they are browned up on both sides.
  • 4. Remove from pan and let rest for 5 minutes, and then slice them into bite-size pieces.
  • 5. Preheat oven to 350-degrees F.
  • 6. Cook and drain the macaroni. Use a square 8" or 9" Pyrex dish or pan for this recipe.
  • 7. In a saute pan, combine cornstarch, one tsp. of dry mustard, and one tsp. of curry.
  • 8. Add 3 tbsp. of butter and whisk until combined over medium heat.
  • 9. Now add the milk, whisking constantly, and continue to cook until sauce thickens and boils - about 5 minutes. (You may need to increase heat to medium high.)
  • 10. Remove from heat, add grated cheese, salt, pepper and whisk until smooth.
  • 11. Stir in the cooked macaroni and pieces of quail meat (along with any juices), then transfer to the baking dish.
  • 12. To prepare the breadcrumbs, melt the remaining butter in a large skillet to hot, but not burning.
  • 13. Mix in the remaining 1/2 tsp. mustard and 1/2 tsp. curry.
  • 14. Add the breadcrumbs and stir on medium to low heat until crispy and golden brown - about 8 minutes.
  • 15. Sprinkle the breadcrumbs over the macaroni mixture and bake for 30 minutes or until bubbling at the edges.

Instructions

  • 1. To prepare quail, place boneless breasts into a large bowl and drizzle some Wild Cheff Blood Orange Olive Oil over them. Toss to coat and let rest for 5-10 minutes.
  • 2. Heat up a saute pan over medium heat and drizzle a couple of tablespoons of the flavored oil into the pan.
  • 3. When pan is heated, place pieces of quail into pan and cook for 1-2 minutes per side so that they are browned up on both sides.
  • 4. Remove from pan and let rest for 5 minutes, and then slice them into bite-size pieces.
  • 5. Preheat oven to 350-degrees F.
  • 6. Cook and drain the macaroni. Use a square 8" or 9" Pyrex dish or pan for this recipe.
  • 7. In a saute pan, combine cornstarch, one tsp. of dry mustard, and one tsp. of curry.
  • 8. Add 3 tbsp. of butter and whisk until combined over medium heat.
  • 9. Now add the milk, whisking constantly, and continue to cook until sauce thickens and boils - about 5 minutes. (You may need to increase heat to medium high.)
  • 10. Remove from heat, add grated cheese, salt, pepper and whisk until smooth.
  • 11. Stir in the cooked macaroni and pieces of quail meat (along with any juices), then transfer to the baking dish.
  • 12. To prepare the breadcrumbs, melt the remaining butter in a large skillet to hot, but not burning.
  • 13. Mix in the remaining 1/2 tsp. mustard and 1/2 tsp. curry.
  • 14. Add the breadcrumbs and stir on medium to low heat until crispy and golden brown - about 8 minutes.
  • 15. Sprinkle the breadcrumbs over the macaroni mixture and bake for 30 minutes or until bubbling at the edges.

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