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    quail legs and minestrone soup

    Quail Legs and Basil Infused Minestrone Soup

    I love quail however I normally associate eating quail with small, fiddly, sparrow-like pieces of chicken like meat that you need about 20 to fill you up. However you can buy quail legs that have quite a lot of meat on them for their size and are very sweet tasting. Minestrone soup is ideal for winter and is loaded with veggies. Both are very easy to make.

    Basil Infused Minestrone Soup
    1 Cup of raw borlotti beans
    1 Eggplant peeled
    1 Onion
    2 Carrots
    1 Cup of frozen peas
    1 Capsicum
    1 Zucchini
    1 Bunch of basil
    2 Cloves of garlic
    1/4 cup of shaved parmesan cheese
    1/4 cup of olive oil
    1 tsp of salt

    Place 1 cup of borlotti beans in saucepan with water just covering the top – bring water to boil
    Strain beans then return to the same saucepan
    While water is boiling, finely chop onion, capsicum, zucchini, carrot, eggplant and add to saucepan with beans

    For Pesto
    Add finely chopped basil, parmesan, olive oil, salt and place in a food processor. Once blended, place in saucepan with veggies and beans
    Fill saucepan up with cold water and set timer for 30 minutes on high heat. Once water starts to boil, reduce to low heat with saucepan lid half on.

    Let soup cook for remainder of time with lid half on. Once timer rings, soup is ready.
    Use a potato masher to thoroughly mash soup.


    For Quail Legs
    1 packet of quail legs
    Olive oil
    Apple cider vinegar
    Baking paper

    Pre-heat oven to 180dg
    Place quail legs on a casserole dish lined with baking paper.
    Line up quail legs so they are close together
    Drizzle olive oil and a few tablespoons of apple cider vinegar
    Add about 4 sprinkles of salt and place in oven at 180dg for approx 30 minutes