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Maggie Beer

Approved   stuffed quails 1

Stuffed Quail with Raisins, Orange and Herbs

Approved   stuffed quails 1

Step 1: Preheat an oven to 240C.

Step 2: Remove the quails from the fridge ½ hour prior to cooking then so that they are able to come up to room temperature.

Step 3: To make the stuffing, place a fry pan over a medium heat, add the butter and allow this to melt then add ½ tablespoon of Olive oil, fry off the onion and garlic for 4 to 5 minutes, remove from the heat and place into a mixing bowl.

Step 4: Place the raisins and Verjuice into a microwave proof dish, place into microwave on the defrost setting for 3 minutes, remove from the microwave and allow to sit for a couple of minutes while you prep the other ingredients.

Step 5: Meanwhile, place the cooked rice, parsley, thyme, cooked onions and garlic in to a mixing bowl. Strain the raisins from the Verjuice and add the raisins to the rice mixture, mix together well and season to taste.

Step 6: Place the stuffing into the cavity of each quail.

Step 7: Place the remaining amount of olive oil and Vino Cotto into a mixing bowl and whisk together.

Step 8: Place the quails onto a baking tray lined with bake well paper breast side up, brush the Vino Cotto mixture over each of the quails, then place in to the oven and cook for 12 minutes. Remove from the oven, turn over (so breast facing down) and allow to rest for 6 minutes. Serve.

Ingredients

  1. 4 jumbo quail
  2. 1 tbspn unsalted butter
  3. 50ml 2 1/2 tbspn Extra Virgin Olive Oil
  4. 100g 1 small brown onion
  5. 2 cloves garlic
  6. 50g 1/3 cup raisin
  7. 40ml 2 tbspn Verjuice
  8. 100g rice cooked
  9. 1/3 cup flat leaf parsley chopped
  10. 1 tbspn lemon thyme chopped
  11. 1 tbspn orange zest
  12. 40ml 2 tbspn Vino Cotto
  13. 1/2 tspn salt flakes to taste
  14. 1/2 tspn freshly cracked black pepper to taste

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