One year ago we began to explore the recipes from “the Hunger Games” novel, especially from the enormous buffet for the winners’ tour end party. As Katniss, we were blown away by the tons of tasteful dishes, so we had to try all the soups described on the first table of the buffet. If you haven’t tasted it yet, you should really give a try to the Pumpkin Brew. Today we’re moving to the second table, filled with meat and main courses. Let’s start this evening with the roasted quails with spicy tangerine sauce 🙂 .

Every table presents new temptations, and even on my restricted one-taste-per-dish regimen, I begin filling up quickly. I pick up a small roasted bird, bite into it, and my tongue floods with orange sauce. Delicious.

Text from the novel “Catching fire – Hunger Games”. No copyright infringement intended. All rights reserved to original owner.

The recipe isn’t exactly the one described in the novel, we replace the orange sauce with a tangerine one. We tasted them both and chose the second one because it has much more intense citrus flavour and doesn’t leave a bitter taste in mouth.

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Stampa

Katniss Everdeen’s roasted quail with tangerine sauce

Cuisine Egg free, Gluten free

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 persone

Difficulty

Ingredients

For the roasted quails

• 8 quails
• the zest of one orange
• rosemary
• bay leaves
• ground black pepper

For the tangerine sauce

• 8 tangerines
• 2 spring onions
• 2 shallots
• 3 tablespoons of brown sugar
• 1 tablespoon of unrefined brown sugar
• 30 gr of ground almonds
• 1 teaspoon of potato flour
• 3 cm of ginger
• 3 cardamom pods
• 1 bay leaf
• nutmeg
• ground black pepper
• Sichuan pepper
• 1 pinch of chilli pepper naga would be perfect
• 1 pinch of salt

Instructions

For the roasted quails

1. Stuff the quails with some of the orange zest, a bay leaf, a little bit of rosemary, a pinch of salt and ground pepper.
2. Tie the quails to block the legs next to the body.
3. Season the quails with salt and pepper, put them in a baking pan and cover them with aluminum. Bake the quails at 220° C for 45 minutes, then remove the aluminum foil and continue to cook them until crisp and golden.

For the tangerine sauce

1. Chop shallots and spring onions, gently fry them with butter and the two sugars until they turn golden brown.
2. Add the ginger, one bay leaf, and the other seasoning spices.
3. Squeeze the tangerines and add the juice to the onions. Raise the heat until the sauce simmers.
4. Turn off the heat, remove the bay leaf and blend the sauce. Add the potato flour, the ground almonds and blend again.
5. Gently turn on the heat and let the sauce thicken a little bit.
6. Serve the quails with tangerine sauce.