Coturnix coturnix
RED MITE MONSTER from Piterest
As with most parasites control programs there is no quick fix solution and it should more often than not be a long term management plan.
I do sell DA at $26 per 3 Kg – Free delivery in New Zealand (RD delivery is $5 extra)
Back Yard Farmer
Tel – +64 211 34 14 52
byf@backyardfarmer.co.nz
www.facebook.com/backyardfarmernz
http://www.backyardfarmer.co.nz
Dunedin – New Zealand
This Quail Sauce works with any pasta, but I prefer to team it with broad home made Pappardelle Pasta (Recipe for Pappardelle on a later occasion).
Quail Sauce
8 Quails butterflied
6 Tablespoon Olive Oil
30 g Butter
4 Cloves Garlic finely sliced
2 Medium Onions sliced
1 Red Sweet Pepper/ Pepperoni seeds removed and sliced in strips
2 Small Carrots diced
Half a fresh Chilli finely sliced
4 Cups Quail or Chicken Stock
1 Fresh Tomato chopped
Salt
Pepper
2 Glasses Good Red Wine (One for the Chef and one for the dish)
Home made Papardelle (Enough for four people – about 300g of flour and 3 eggs)
Put the olive oil, butter, garlic and onion in a large casserole pot and saute over medium heat until soft. Turn up the heat, ad the Quails and brown on all sides. Ad the wine (one glass only) and let it simmer until the wine has evaporated. Turn down the heat, ad the carrots, pepperoni and chilli and baste, adding stock to keep it moist in the partially covered the pot. Adjust for Salt and Pepper. When the meat is soft and comes away from the bones, which may take up to an hour, remove the quails from the pot and remove the flesh from the bones. If the sauce in the pot is too runny reduce it over medium heat until the right consistency – if too dry ad some stock. Add the deboned Quail back to the sauce and heat through well. In the mean time cook the Papardelle and just before ready ad the chopped tomato to the sauce and stir through well. Now drain and ad the Pappardelle to the sauce pot, stir and heat through – serve immediately.
I consider both my housing systems for quails as very adequate, providing for the needs of the birds first and foremost. Even though I manufacture and sell both systems – i.e. Production Cages (“Batteries”) and Free Range Housing (Movable outside units), the birds are much happier and more calm and content in the inside cages than outside, irrespective of the fact that stocking densities are 14 Quails per 3 Meters Square outside and 7 Quails per 0.25 Meters Square (500 mm X 500 mm) inside. I provide fresh food and water ad lib as well as clean sand baths at all times in both systems. Both systems house Males and Females together. My housing design has been influenced by years of experience and very close observations and understanding of the Quails, as I have run commercial units in both systems for a long time. My observations are backed by the quail behavior and performance as they have higher production, lower mortality and better feed conversion in the inside cages compared to outside. Knowing Quails very well I can also confirm that they are much quieter, calmer and more content inside. This may be as result of a number of factors like fixed light intensity and duration, other controlled environmental factors such as no drafts, wet conditions and extreme temperatures inside as well as the absence of visible threads like large flying birds and other predators. Quails do not enjoy running around in search of shelter and food, so relative confined ares are more suitable for them.
My latest batch of purebred Golden Italian Coturnix Quail has again ignored genetic laws. Of 88 eggs placed, 72 hatched with 7 infertile eggs and 9 dead embrios
A very quick desert that is not only healthy but also delicious. I always weigh out all the ingredients before the guests arrive and then after everybody finished their meal, quickly make the Zabaglione. If your guests can watch you from the table, it makes an interesting conversation topic, especially when using Quail eggs. This recipe is enough for 4 polite dinner guest. If you are at all greedy, double it !
Zabaglione
4 chicken egg yolks or 16 quail egg yolks. Keep the egg whites for other things like an egg white frittata for lunch
65g castor sugar
120g Marsala (sherry is also good)
savoiardi biscuits (lady finger biscuits will do but only just)
Mix four chicken egg yolks and castor sugar in a double boiler. Over the boiling water, whisk the egg and sugar until all the sugar is dissolved and the mix is pale yellow and thick. Slowly add the Marsala while whisking continuously over the boiling water. Whisk until the zabaglione almost doubles in volume and thickens to such an extent that it will hold it’s shape in a spoon – this may take up to ten minutes. In the mean time place some savoiardi biscuits in a serving glasses pour in the zabaglione and serve immediately. Use an electric beater if you are not great at whisking.
The problem is always what to do with all the egg whites after the grandchildren became tired of meringue and amaretti. Eating a wonderful egg white fritata the following morning solves this problem.
Back Yard Farmer 