roasted stuffed
quail

Day one
Cut the spine out of the quail, cut off the wing tips and trim up the leg bones. Flatten them out slightly.

Mix everything in the marinade. Wearing food service gloves roll the quail through the marinade so that they are evenly coated. Pack them tightly into an airtight container and refrigerate for 24 hours.

Day two the day you are serving
for the stuffing
Weigh the currants and balsamic into a small bowl and toss over. Fry the pine nuts in the clarified butter until they are golden. Strain off and reserve the ghee. [2]

Using the strained ghee and a splash of EVO sauté the garlic, onion, coriander roots, salt and pepper…set aside and allow to cool completely. Stem the silverbeet and chop the stems finely. Roughly chop the leaves. Starting with the stems, quickly fry them, add the leaves and toss over until just wilted. Tip out of the pan and allow to cool completely.

When everything is cold mix everything but the breadcrumbs and water together. Add the crumbs and water, mix well and let it stand for 15 minutes to allow the water to be absorbed.

Again, wearing food service gloves set one third of the stuffing to one side and refrigerate until you are ready to cook. Thickly butter an oven proof dish and take the quail out of the fridge. Divide the remaining stuffing between the six quail and place them split side down in the buttered dish. Spread any remaining marinade over the top of the quail, cover and refrigerate.

Three hours before you want to eat the quail and the reserved stuffing out of the fridge.

Cooking time is 40 minutes…they can be rested for 10 minutes before serving [3]
pre heat oven to 200°C
Place the quail in the oven and set a timer for 20 minutes. When the timer goes spread the remaining stuffing over the top and return them to the oven for another 15-20 minutes. You can let them sit for a further 10 minutes if you need to.

Serve with raita and if you fancy a small side dish of quails’ eggs…..use your imagination. To perfectly cook quails’ eggs [4].