Housing for quails is fairly simple, but there are a few rules that would make there lives much more pleasant and productive
1. The housing must be 100 % dry AT ALL TIMES (100 % roof coverage with adequate overhang). Open on two sides with two solid walls protecting birds from prevailing wind and rain. The open sides need mesh of about 13 mm X 13 mm aperture as cats would put their claws through the holes if it is larger and kill the quail. As much sun as possible with shady spots if they want to get away from the sun. The cage roof must be a maximum of 500 mm high, otherwise the quails may injure themselves if frightened and take off hitting their heads on the roof
2. Quails need an area where they can hide from prevailing winds and drafts. Nooks and crannies and / or thick vegetation is required
3. Coturnix Quails are ground dwellers and would not roost and would very seldom use a second level upstairs – so all their food and water requirements need to be at ground level. They can be taught to go up, but it is not natural for them
4. Coturnix quail need a sand bath to keep them healthy, happy and clean – so if their cage is on the ground and DRY, it is all good as they would create their own sandpit
5. Clean water and feed of the correct type all the time (ad lib). They would eat greens and table scraps (love meat) and it can be fed to them all the time as long as it does not make up too much of the diet (maximum about 20%)
6. A floor area of at least 2 meter square per group of 4 – 5 females and 1 male for the ideal cage (meeting all the above specifications) or more if the cage is deficient
7. If you want the quails to lay eggs all year round, you need to provide light for 16 hours per day, alternatively they will molt when the days are getting shorter and stop laying until the next season.
Cut the meat (Silverside, Topside or Rump) into strips of about 25 mm thick. Remove excess fat, but not all. Also clean meat up by removing connective tissue, lumps, glands and non solid pieces of meat.
Mix enough 25 : 75 :: Worcestershire Sauce : Brown Vinegar to quickly dip and rinse the meat in and then put in a flat container, layer by layer. Sprinkle Biltong Spice Mix to start with in the container, then follow with a layer of meat. Repeat until all the spice and meat has been used. Put in fridge for 12 hours, turn and put back in fridge for 12 hours.
Meat can be hanged as is, or washed with a 10% brown vinegar water solution (boiled and cooled) and then hanged. Make sure the hanging area is about 12 C and well ventilated.
We still have a lot of green tomatoes. They have kept well in a dark spot with the potatoes, but we do need to use them before they start spoiling. We have been eyeing this recipe from Abbruzzo for a while, and today Mrs BYF decided to give it a try. Because this is lockdown cooking she did not have all the ingredients the real recipe required, so here is the make do one. It was a very nice, fresh tasting pasta sauce, almost spring like.
4 or 5 medium sized green tomatoes, diced
1 onion chopped
1 big pinch of nutmeg
1/2 cup marjoram
1 stalk of celery, chopped
2 cloves of garlic, chopped
1 hot chilli. We like hot food so use less if you want
6 tablespoons cooking oil
Salt and pepper to taste
Rigatoni or other cut pasta
Soften the onions in the cooking oil. Add the garlic and the chilli, cook until garlic browns a bit. Add the tomatoes and cook covered to release the juices. Cook the pasta in boiling salted water. When the tomatoes have softened, add the marjoram and nutmeg. When the pasta is cooked ladle a soup spoon full of pasta water on to the sauce. Drain the pasta and add to the pan with the sauce. Mix and serve with plenty of grated parmigiano.
Pesto di Ortiche (Stinging Nettle) and Pesto di Crescione (Water Crescent)
On my way back from feeding the chickens and picking Stinging Nettles, I noticed some Water Crescent on the side of the road and decided to forage some as well. Back home I parted with some nettle for Mrs BYF to make Ristto alle Ortiche, the rest I converted into a Pesto. I also made Watercress Pesto using the same recipe and had a comparative taste test. Nettle – 9, Watercress – 6
170 g Basil, Carrot Tops, Nettle or Cress
45 g Roasted Pine Nuts
40 g Fresh Garlic
5 g Salt
In a Mortar and Pestle crush all the ingredients very fine
270 ml Good Olive Oil
Hand mix the olive oil with the contents of the Mortar and Pestle very well
100 g Grated Parmigiano Reggiano (Any strong hard grating cheese if you do not have Parmigiano
40 g Grated Pecorino Romano (Any sharp goat or sheep cheese if you do not have Pecorino) Today, I used my own home made cheese
90 g Soft unsalted Butter
Now fold the cheeses and butter into the mix
It is ready to eat, but the flavours develop and intensify over the next 24 hours
We have a friend who has a few stinging nettles growing in the chicken coop and in their vast vegetable garden. Every year at about this time we binge eat stinging nettle. We pick only the soft tips and once we have a basketfull we plan. Half goes to pesto, no question, but the rest will be used in all sorts of ways. Today the choice went to risotto. The risotto came out an intense green, hinting at the wonderful flavour, spinach like, but much tastier. I am sharing Mrs BYF’s recipe and I wish I could let you have a taste!
I use my favorite cast iron pot, big enough to make risotto for 6, but this is for 2 hungry people who will not be getting any dinner.
1 big leek or 4 or 5 little ones. I use the small tender ones from our garden green leaves and all
1 green mild chili from the garden because it was there
1 and 1/2 cup of Arborio rice
200 g or more of fresh nettles. They cook away to almost nothing
1/2 cup olive oil
700 ml of stock – I used quail stock
salt and pepper to taste
grated parmigiano for the table
Blanch the rinsed nettles in boiling water, drain and put aside.
Heat the stock and keep it lightly simmering
In the pot you will be cooking the risotto, pour the oil and add the leeks. Cook over low heat until the leeks have softened. Add the rice, stir until the first rice kernels pop. Add a ladle full of stock, stir until almost absorbed, add another ladle full and stir, add all the nettles, then keep ladling the stock on the rice and stirring. The more you stir the creamier the risotto will be. Once the rice is al dente and still very moist, almost soupy it is ready. Serve immediately sprinkled with lots of Parmigiano.