Quails stuffed with bacon and fresh herbs then wrapped in quality Prosciuto. They are served with a sweet balsamic sauce. Makes a great dish for the Christmas table or any time you want something different.
Chef's notes
Like all of my recipes this is GLUTEN FREE. Just check the ingredients in the proscuito and bacon to make sure.
You can make a similar dish to this using Spatchcock or Pigeon instead of the Quails and these are equally as good to eat.
Steps
1
Prepare the Stuffing
Ingredients
4 x fresh Bay leaves
4 x Fresh small sprigs of Rosemary
2 x rashers of bacon
2 x French Shallots
Finely chop the bacon.
Bruise the Rosemary and Bay leaves but leave entire.
Roughly slice the French Shallots.
2
Prepare the birds
Ingredients
Prepared stuffing from above step
4 x fresh plump Quails
8 x strips of quality prosciuto
4 x lengths of kitchen string about 500mm long
Small amount of oil or melted butter
Clean out the cavity in the quails and stuff with the bacon and shalott mix.
Push a single bay leaf and sprig of Rosemary into each cavity as well.
Pat the birds dry with paper towel.
Truss with the string to keep the legs together and cut off any excess string.
Carefully wrap the quails with the proscuito then brush on the oil or melted butter.
3
Cooking the Quails
Ingredients
Prepared quails from above step
Place the quails on a baking rack and put into a preheated oven at 150 deg c.
Leave them in for about half an hour then prick the thigh of one of them to test for doneness. If they are ready the juices should run clear.
4
Saucing and finishing
Ingredients
Cooked Quails from above step
Pan juices from cooked quails
75ml sweet Liqueur Balsamic vinegar
4 pinches of sea salt crystals as garnish
Serve the quails onto warmed plates. and cover to keep them warm.
Prepare the sauce by adding the vinegar to the pan and mixing well with the pan juices.
Reduce by about half.
I like to serve the quails with some roasted vegetables or perhaps on a bed pf mashed potato, pumpkin or parsnip.
Arrange the roasted vegetables suitably around the birds and pour the sauce over the Quails.
Place a pinch of sea salt on the top of each Quail as a garnish.
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