The co dorna sada Farofa With Banana and Breaded
ingredients:
20 fresh quail
seasonings:
½ cup oil
1 cup oregano
1 cup dry white wine or rice vinegar
l whole bunch of parsley and chives
1 cup (cup) (tsp) onion, chopped coarsely
6 cloves of minced garlic, no salt and pepper kernels
3 sprigs of basil and 3 whole sprigs of mint
How to Prepare:
Once clean the quail, birds wash under running water, dry on a paper towel or clean cloth.
Season with oil, salt, garlic, white wine, oregano, onion parsley chives and basil and mint.
Leave for 4-6 hours in the seasoning inside the refrigerator, turning occasionally.
Then take quails seasoning, place quail on a spit for roasting in grill, placing 60 cm above the coals, turning several times to bake evenly.
The skewer is placed from the neck to the curanchim the bird.
Curanchim is the end of the backbone of the bird.
* You can roast the quail in the oven topped with bacon and then with aluminum foil. *
trim:
Simple streusel:
½ cup of tea oil
2 cups cornmeal or
half corn and half of cassava flour
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
½ cup green onions thinly sliced.
1 cup (tea) of Brazil nuts or chopped cashews (optional)
l grated onion
50 grs. chopped bacon
100 grs. cooked sausage and ground, or kids baked chicken and ground
Or both together.
4 boiled eggs and chopped very choosy, raw scrambled or fried.
Salt and pepper to taste.
Prepare mode:
Fry the bacon in the oil with the sausage then add the onion leaving wither, add flour, boiled eggs, olives chopped nuts parsley, salt and pepper
Place the roasted quail on a platter of clay
The streusel serve separate
Accompanying salad of watercress, arugula, endive. And the breaded banana.
-option II: grated or shredded and whole radishes, sliced crosswise with the stem cucumbers.
III -option:
Can serve with a salad of thinly sliced cabbage and onion into rings
Accompanies past cooked small potatoes in olive oil and place over cream cheese and chopped parsley.
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