Pan fried quail with glazed vegetables and pan juices

Delicious quail with glazed vegetables from MasterChef Ireland


  • 2 quails
  • 5 small carrots
  • bunch of green beans
  • 50 g butter
  • bunch of thyme
  • 2 sprigs of rosemary


  1. Take the breasts off the quail.
  2. Heat the pan and put in 1 tbsp butter with the rosemary and thyme.
  3. Once hot place the breasts in skin side down.
  4. Place the veg in salted boiling water for 5 mins.
  5. Remove and drain.
  6. Once the quail is 5 minutes frying, place the pan in a hot oven for 10 minutes.
  7. In a second frying pan, melt a knob of butter and 2 tbsp of water. Toss in the vegetables for 3 minutes.
  8. To plate: Place the vegetables on the plate then place the sliced quail on top. Spoon over the pan juices and serve.


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