Season birds with salt, pepper and garlic powder.
Lightly flour the quail breasts.
Heat butter, fry birds over medium flame until lightly browned.
Pour about 3 tablespoons of butter from the pan into a glass baking dish, add a single
layer of quail, breast up.
Lightly sprinkle the top with flour.
Evenly spread the sour cream over the top of the birds.
Cover and bake at 350 degrees for approximately 35 minutes.
This recipe may seem a little odd but for some reason the sour cream really brings
out the best flavor of quail.
This same recipe used with pheasant is equally as tasty.
Really good
crackling!
The secret to really good crackling lies in preparation. the day before you intend
roasting (if possible), unwrap the joint and run the rind down vigorously with kitchen roll.
Put the joint back in the fridge uncovered and make sure you take it back out at least
an hour before roasting so it has time to come nearer room temperature.
Preheat the oven to about 240° C.
Crackling
relies on having a dry heat, so try to arrange your pork on a grid in
a shallow baking tray rather than a high-sided roasting dish.
Season the rind liberally with salt and pepper.
Bung in at the top of the oven for about twenty minutes at this temperature and then
turn the stat down to about 190° C.
Cook it for
the usual length of time (you can check with a skewer to see if it's done),
but don't baste it at all.
About five
minutes before cooking time is up, put the oven back up to max and put
some honey on the crackling (which should already look pretty good).
Keep an eye
on the crackling after this for the last five minutes as it can easily
start to burn.
This should
result in you having absolutely gorgeous crackling which is sweet and
crunchy.
The only things
that can go wrong with this method are if you are keeping moist vegetables
warm in the oven, or your roasting dish's sides are too high.
Other than
that you should get perfect results every time.