Quail Fail

Well, not totally – it almost worked. I’ve enjoyed rhubarb sauce with pork and mackerel before and I wanted to see if I could branch out a bit into other meats. The quail seemed a bit of a stretch but I figured if I could spice it up right then it might just be magic – the idea being I would use ground ginger to tie the meat and rhubarb together.

Sadly, the results were disappointing. The whole time I was eating all I could think was, ‘this would be great with pork’, which says it all really. Still, you don’t know if you don’t try, eh? Otherwise life is boring. I picked every last piece of flesh from the crispy, spiced, succulent little quails and ate the rhubarb sauce atop fruit and yoghurt the next day instead. Very nice it was too.

Rhubarb Sauce (for mackerel or pork but if you make it work with quail, do let me know)

400g rhubarb, cut into 1″ lengths
3-4 tbsp caster sugar (start with 2-3 tablespoons then keep tasting and adding as necessary)
Zest and juice of 1 orange
Pinch of ground ginger (optional)

- Whack everything in a pan and let it bubble up to the boil, then reduce the heat and simmer until the rhubarb is falling apart.
- Blitz in a processor if you want a smooth sauce. Season to taste with salt.

Category: Fruit, Main Dishes, Meat, Not Quite Right, Sauces, Condiments and Spreads 9 comments »

9 Responses to “Quail Fail”

  1. Alex

    Well it looks fantastic! I’ve had mackerel and rhubarb and it really works. I’d have thought you could just about manage it with quail but it would seem not. Hmmm

  2. Lizzie

    Quail fail! At least you got a good breakfast topping out of it. I would think it needs a gamier meat (though pork isn’t gamey at all). Maybe a goat experiment?

  3. Helen

    Alex – yeah me too! I really though it might work. Well, it almost did.
    Lizzie – yeah I shied away from the game because I thought the strong flavour mixed with the perfumeyness of the rhubarb might be overkill. It’s definitely a sauce to experiment with though.

  4. Niamh

    They do look pretty though! I think rhubarb needs a really dense meat, doesn’t it? I’ve never tried it with pork but will be sure to now :)

  5. Martin

    God I love quail. And their eggs, poached. I’m not high on empathy when it comes to quail, far more towards the “delicious” end.

    Never done them with ginger though, I like the idea of a spicy crispy skin!

  6. Helen Yuet Ling Pang

    I love quail, almost as much as I love pigeon, though I’d have never thought of being as creative as you with a rhubarb sauce! I think I’d have stuck to plain old Chinese-style roasting (if I were allowed to roast meats at home!)

  7. aforkfulofspaghetti

    Well, at least you got decent quails out of it, and a great yogurt topping! Loving the look of those quails, especially.

    I’ve never quite been convinced about rhubarb with savoury stuff. Last time I tried was at Launceston Place, where I had foie gras with rhubarb. Sounded like a dream match – but, as before – the reality was that the rhubarb dominated somewhat. Oh well, like you and your quails – it was worth a try.

  8. Susan from Food Blogga

    That’s too bad. But like you say, you don’t know if you don’t try. There’s something so forgiving about pork with fruits sauces and salsas though, isn’t there?

  9. James

    Wonder what the rhubarb puree would be like mixed with potato puree? Works with apple.


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