香煎鹌鹑配无花果酱
材料
"鹌鹑1只","中型番茄1个","小马铃薯2个","新鲜无花果1个","腌料","月桂叶2片","盐30克","糖30克","水1升","胡椒子1汤匙","无花果酱材料","无花果6个","红葱头1个(刴碎)","迷迭香1棵","冻牛油20克","红酒20毫升","巴萨醋20毫升","清鸡汤100毫升","盐1/2茶匙","黑胡椒粉1/4茶匙 "
做法
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1:把所有腌料放入大搅拌碗内拌匀
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2:放入鹌鹑,浸泡至少2小时
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3:把鹌鹑切成四份,并去除骨
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4:中火烧热平底锅,落油,煎鹌鹑件至金黄色
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5:洒上盐及胡椒粉,再转到焗盘
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6:把马铃薯,番茄洗净,切开一半
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7:把无花果切成角
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8:红葱头切幼粒
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9:牛油加入锅,热溶,炒红葱头及无花果至软身
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10:加入红酒,煮至收干一半,然后加入清鸡汤及巴萨醋,慢煮至酱汁浓稠,以盐及胡椒粉调味
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11:锅子离火,加入牛油拌匀
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12:烧热平底锅,落油,煮马铃薯至金黄色及熟透,加入番茄煎至微金黄色,洒上盐及胡椒粉调味
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13:马铃薯及鹌鹑放上焗盆,放入摄氏180度焗炉焗10-12分钟
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14:拿出,把酱汁淋上鹌鹑,以新鲜无花果,番茄,马铃薯伴碟,即可享用