Breaded Quails With Raisin Sauce
|Golden raisins||3 Tablespoon (Sultanas)|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
|Curry powder||2 Tablespoon|
|Sour cream||3 Tablespoon (Crme Fraiche)|
|Mild mustard||2 Tablespoon|
|Port wine||1⁄4 Cup (4 tbs)|
Rinse the raisins (sultanas) under plenty of cold running water.
Put in a bowl and cover with hot water.
Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Cut the quails in half and flatten with a pastry roller (rolling pin).
Break the egg into a bowl and whisk with a fork.
On a plate, mix the breadcrumbs, curry powder and a little salt.
Dip the quails first in the beaten egg then in the bread crumb mixture, making sure they are well coated on all sides.
Pour half of the oil into the hot browning dish, tilting the dish to distribute the oil evenly over the base (use an oven glove to protect your hand).
Put in the quails skin side upward, leave for 30 seconds, then turn skin side down.
Pour over the remaining oil.
Cover and microwave on HIGH for 5 minutes.
Drain the raisins (sultanas) and put in a bowl.
Add the sour cream (creme fraiche) and mustard and a little pepper.
Transfer the quails to a warmed dish.
Pour the port into the browning dish and dissolve the cooking sediments with a wooden spatula.
Pour the cooking liquid into the bowl containing the raisins (sultanas) and mix well.
Microwave, uncovered, on HIGH for 1 minute.
Stir, pour over the quails