Category Archives: Sustainable Back Yard

Coturnix coturnix QUAILS ARE NOT MINIATURE PHEASANTS

Today I was called by an acquaintance who also “breeds quails” and was informed that he has lost over 150 quails this season dying mysteriously from whatever. My first question, as a animal nutritionist, was what he feeds the birds. I was appalled to hear that he gives them a commercial “Game and Quail Crumble” (A name invented by the reseller as the manufacturers does not even call it that) and supplements it with kibbled corn, peas and some “other seeds” and every so often they get some dog roll. This manufacturer also claims their product to be good for all stages of game birds, which is IMPOSSIBLE.

The mistake that many people make is to think that quails are just small pheasants. The feed companies that manufacture pheasant feeds, because there is a reasonable industry breeding and rearing pheasants for the hunting industry, want to jump onto the wagon and claim their feed is also good for quails as well, which is just not true. New Zealand is one of the few, if not only, developed countries in the world that does not have any animal feed regulations and / or legislation relating to feed analyses. This means the manufacturers can mix anything and claim anything and do not have to disclose any content nor analyses. It Is therefore difficult for anybody to comment on any feed, as very little is disclosed and no regulatory body oversee this industry

A quail hen of 220 g average body mass can lay up to 300 eggs of 11 g average (5 % of body mass), in a season. A total egg mass of 3,300 g, or 15 times the quail’s body mass

A pheasant hen of 1,300 g average can lay up to 80 eggs of 32 g average (2.4 % of body mass), in a season. A total egg mass of 2,560 g or 1.97 times the pheasant’s body mass

Quails are 760% more efficient egg producers than pheasants and they recommend feeding them the same?

So are there many other physiological and production differences between these two species of animals

I am an experienced and well qualified animal nutritionist who has been involved at all levels of animal nutrition in many countries of the world, and seldom, if ever, have I heard such misrepresentation of any animal feed.

If you want your QUAILS to be healthy, happy and efficient producers, feed them a series of well formulated QUAIL FEEDS that is specifically manufactured for every different stage of life and production

ITALIAN STAPLE DIET

SIMPLE NO KNEAD BREAD RECIPE

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It gives me great pleasure to bake different types of breads every few days. The one I am describing here is a low input, high success, bread that I “developed” when my Kitchen Aide broke down and I had to do ALL the kneading by hand

300 g Luke warm Water

24 g Dry Yeast (I use SUREBAKE)

1 Teaspoon of Honey

Wisk well

Cover and let it proof for 5 – 10 minutes until the yeast has formed some foam on the top

100 g Whole Wheat Bread Flour (Home milled) and mix with a spatula

Cover and let it proof for 1 hour

300 g Flour (Use either more Whole Wheat Flour or a combination of whole and refined Wheat Flour to suit your taste

2 level Teaspoons of Salt

3 Tablespoons of Extra Virgin Olive Oil

Mix very well with Spatula

Cover and let it proof for 1 hour

Mix well with Spatula, or hands, and form the bread, use extra flour to keep it from sticking to your hands and place it in pre oiled bread pans. Dust the bread with more flour, or paint with egg or water, whatever you prefer

Cover and let it proof for 1 hour

Preheat the oven to 250C and place the bread in oven. Bake for 20 minutes

Turn the heat down to 190C and bake for another 10 minutes or until it suits your preference

ENJOY !!!

IFRARED HEATED BROODERS

About a year ago, I introduced Remote Control Automated Infrared Heating in my quail brooder houses with excellent results. Mortality is down from already low values and growth rates are up, which partially may be as result of the selection pressure I constantly apply towards growth rates. Best of all is that my electricity usage is down as the heating is applied only when and how much is required all the time, compared to the previous system where heating was applied all the time and only adjusted manually every few days, neither were there any adjustments for ambient temperature fluctuations.

I have seven of these units – basically one for every age group as I hatch a batch every week and move them outside when 7 weeks old.

Pasta Finocchi e Acciughe (Pasta with Fennel and Anchovies)

Today the garden delivered a handful of parsley, a small fennel and a few spring onions, enough produce to inspire Mrs BYF to make lunch

Ingredients

1 small fennel or half of a big one thinly sliced

5 spring onions sliced, using the green leaves as well if  they are young

Pinch of flaked chilli

6 anchovies – chopped

2 cloves of garlic – crushed

100g toasted breadcrumbs 

50g chopped parsley 

6 tablespoons olive oil 

Boil the pasta water and add salt and pasta while making the sauce

Heat the oil in a large pan, big enough to contain the pasta and sauce. Cast iron is good for retaining the heat. Fry the onions until soft but not coloured, add the garlic. Add the sliced fennel and braise until slightly cooked, retaining some crunchy ness. Add the anchovy. When the pasta is cooked, sprinkle the chilli and parsley over the sauce, season with salt and pepper then add a few tablespoons of pasta water and stir.  Drain and tip the pasta in to the pan with the sauce and mix well. Sprinkle the breadcrumbs over the pasta. Stir to combine, serve with a generous helping of Parmigiano cheese.

ENJOY !

Do not forget to compliment it with some homemade red wine

QUALIGIE ALLA GRIGLIA (Pan fried Quails)

Mr BYF regularly has to cull young male quail. They are tender and very tasty without adding any flavouring to the meat. Mrs BYF tried something new and it is good enough to share. 

4 Very young (seven weeks old) fresh cleaned and deboned quails. Salted a few hours before cooking

2 Tablespoons of butter 

2 Cloves of crushed garlic

4 Large fresh sage leaves

4 Strips of pancetta (bacon can do)

Pepper

Extra salt if needed as the pancetta is slightly salty

Stuff a sage leaf and a strip of pancetta into the body cavity and close with a toothpick. Add pepper to taste. Use a pan that fits all the stuffed birds all in one layer, melt the butter and fry the garlic until light brown. Add the quails to the pan and fry for about 5 min per side until golden brown.

We served the dish with fresh salad from the garden and roasted new potatoes from our neighbour’s garden. For vegetables we had a friend of a friend’s pumpkin, roasted with garlic, cumin and chilli. 

ENJOY and do not forget a glass of home made red wine !!!