Fossil Farms Quail & Dumplings Recipe
autumn vegetables roasted garlic aioli, lemon arugula salad, burnt onion, hand cut fries
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Ingredients
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Quail
Dumplings
Autumn Vegetables
Roasted Garlic Aioli
Lemon Arugula Salad
Burnt Onion
Hand Cut Fries
Method
Quail
- 1
- 2
Roast the Quail
Place the seasoned quail on a baking sheet and roast in the preheated oven for 25-30 minutes, or until fully cooked and the juices run clear.
Dumplings
- 3
Make the Dumpling Dough
In a mixing bowl, combine all-purpose flour, baking powder, and salt. Add in milk and melted butter, mixing until a dough forms.
- 4
Cook the Dumplings
Drop spoonfuls of the dumpling dough into the pot of boiling water (or broth if preferred) and cook for about 10-12 minutes, until they float and are cooked through.
Autumn Vegetables
- 5
- 6
Roast the Vegetables
Spread the vegetables on a baking sheet and roast in the oven (alongside the quail) for about 20-25 minutes, or until tender and caramelized.
Roasted Garlic Aioli
- 7
Roast the Garlic
Wrap garlic cloves in aluminum foil and roast in the oven alongside the quail for 20 minutes, until soft.
- 8
Make the Aioli
In a food processor, blend the roasted garlic, mayonnaise, lemon juice, salt, and black pepper until smooth.
Lemon Arugula Salad
- 9
Prepare the Salad
In a large bowl, combine arugula, lemon juice, and olive oil. Toss to coat the arugula evenly.
- 10
Season the Salad
Add salt and black pepper to taste, and toss again before serving.
Burnt Onion
- 11
Hand Cut Fries
- 12
Prepare the Fries
In a large bowl, toss the cut russet potatoes with olive oil and salt.
- 13
