QUAILS HAPPIER IN BATTERIES THAN OUTSIDE

2014-01-21 - Inside Quails2014-01-21 - Outside Quails

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.

2013-10-17 - Quail Palace2014-01-21 - Batteries

Defying Lethal Genes

2014-02-08 18.10.05

 

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

Picking and Cooking a Cardoon (Cardi)

2014-02-08 11.11.20

Above is the cardoon, complete with ‘ Cardoon Goblin’, in my garden before harvesting.

I could not decide when to pick my cardoon, but following wide consultations, decided to pick it today. I have 2 more mature plants growing so I could have afforded to experiment.

2014-02-08 11.22.46

The harvested cardoon on my kitchen table – looking huge!

After cleaning and cooking the cardoon I decided that it was picked too early as the thicker stems, though hard and tough looking, were soft and tasty when cooked. If I left it to grow more there may have been more of the thicker stems, resulting in more to eat.

You need lots of time for a cardoon dish and I did not time myself but it took about half an hour from start to finish in preparation plus cooking time. There are many recipes to choose from and I went for the anchovie sauce which was a great success and enjoyed by four adults, who had it as a side to the main, in no time at all!

2014-02-07 - Cardoon and anchovie

Cardoon with Anchovie Sauce 

Pre heat the oven to 200 degrees C

1 large cardoon, leaves and stringy bits removed, sliced in 50 mm pieces kept in a bowl of water with the juice of a lemon mixed in. This prevents discoloring.

1 clove garlic, chopped

4 tablespoons butter

10 anchovies – the salty preserved kind, drained and chopped

1/2 cup grated Parmigiano cheese

Bring a large pot of water to the boil. Cook the cardoon pieces for about 30 minutes until  tender. In the mean time butter an oven proof dish that will hold all of the cardoon pieces. Melt the rest of the butter in a pan and add the anchovies and garlic and stir gently until the anchovies dissolve. Put the cardoon into the prepared dish, pour the anchovie sauce over and sprinkle with the Parmigiano cheese. Now bake it in the oven for 30 minutes. Serve immediately.

Zabaglione

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.

2014-02-05 - Zabaione

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.

Frittata Bianca (egg white frittata)

2014-02-07 - Fritata Bianco

Since we have a lot of potatoes and I am determined to eat them all (;-) ) I used some in this frittata . Egg white fritata is very tasty, high protein, and low fat. Making it with Quail Eggs ads that extra dimension.

Frittata Bianca

6 egg whites

1 teaspoon finely chopped rosemary

1 clove garlic finely chopped (optional)

1 small potato sliced very thinly

1/2 teaspoon butter

Use a non stick pan. Melt the butter, add the garlic and rosemary. When the garlic has softened, add the potatoes in one layer. They can slightly overlap, but the idea is to brown and crisp a few bits. Pour the egg whites over the potato, no need to whisk them beforehand. Cook over a slow heat until the whites become opaque on the bottom but are still runny on top. Finish the frittata under the grill.  Serve with fresh bread for breakfast or add a salad for lunch.