This recipe is great as an appetizer or for a little something in between. We’ve enhanced the port wine sauce with 20% THC infused hemp seed oil, which brings a psychoactive effect in addition to enhancing the taste of the umami effect. Of course, if you want to forgo the psychoactive effect but not the cannabis, you can substitute the oil with a CBD hemp seed oil or even pure hemp seed oil.
For 2 starter portions
- 6 quail legs
- hemp flower seasoning salt, – or conventional salt as a substitute
- Pepper
- 1 clove of garlic
- Olive oil for frying
Preheat the oven at 180°C. The quail legs are washed with cold water and carefully dried, then seasoned all over with (hemp flower) salt and pepper. Heat the oil in a pan, sear the quail legs together with the pressed garlic clove on both sides for 2-4 minutes, remove, place on a baking tray lined with baking paper and finish cooking in the preheated oven for about 8 minutes.
THC infused port wine sauce
- 14 l poultry stock
- 60 ml port wine
- 1.5 pcs. shallot onions
- 1 bay leaf
- 1 sprig thyme
- 50 g butter (cold)
- 1 pinch of salt
- 1 pinch of pepper
THC infused hemp seed oil -by personal dosage
For the port wine sauce, first peel and finely dice the shallots, put the stock and two thirds of the port wine in a saucepan over high heat , bring to a boil and stir in the shallots, bay leaf and thyme. Let everything boil for about ten minutes, until the sauce has reduced by half. Now heat it again and let it simmer for about five minutes. Then, using a whisk, gradually stir in the butter and infused hemp seed oil. Season with salt, pepper and the remaining port wine and serve.
Of the further
- 1 small romaine lettuce
- 6 cherry tomatoes
- 1 tablespoon peeled hemp seeds roasted
- 1 tablespoon pomegranate seeds
- some olive oil
The romaine lettuce is washed whole in cold water and dried thoroughly, the outer leaves are removed. Now, at the lower stalk end, thinly cut off the brown cut and halve the lettuce lengthwise.
Heat the olive oil in a hot pan and fry the lettuce halves together with the cherry tomatoes. The tomatoes are kept moving by gently swirling them until the skin bursts open and then quenched under ice-cold water, the skin can now be easily peeled off.
The lettuce halves are toasted on both sides until they have acquired a little color and then allowed to sit in the hot pan for about 30-60 seconds without adding heat and served directly.
As a side dish, we cooked saffron rice in the traditional way and added a little salt and butter.
To serve, we placed half of the salad on top of the saffron rice and sprinkled it with toasted, hulled hemp seeds and pomegranate seeds.The skinned tomatoes are sauteed in a little olive oil and distributed decoratively around the salad.
