Baked Stuffed Quail with Vino Cotto and Rocket Recipe

Name: Baked Stuffed Quail with Vino Cotto and Rocket Recipe
Yield: 2
Ingredients: 1/4 cup (40g) currants; 1 tbspn Maggie Beer Verjuice; 1 small (160g) brown onion, finely diced; 1/2 cup (125ml) Extra Virgin Olive Oil; 1 cup (70g) fresh breadcrumbs; 1/2 flat leaf parsley; 1 orange, zested; 1 tbspn Maggie Beer Vino Cotto; 30g butter; 2 large quails; 1/2 tspn sea salt; 30g pine nuts, roasted; [HEADING]Salad[/HEADING]; 1/4 cup flat leaf parsley; 1/4 cup rocket; 1/4 cup mixed herbs; [HEADING]Salad Dressing[/HEADING]; 1 tspn Maggie Beer Vino Cotto; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 1 tbspn Maggie Beer Aged Red Wine Vinegar