Create an impressive dinner with this gourmet combination of stuffed quail baked in vine leaves.
Ingredients
- 1/4 cup (60ml) olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1/2 cup (100g) long-grain rice
- 400ml Massel chicken style liquid stock
- 60g pine nuts
- 1/2 cup currants
- 2 teaspoons grated lemon rind
- 2 tablespoons chopped flat-leaf parsley
- 8 whole quail (see note)
- 2 tablespoons lavender rub (see note)
- 16 preserved vine leaves (see note), drained
Method
- Step 1To make stuffing, heat 1 tablespoon oil in a frypan over medium heat, add the onion and cook 2-3 minutes until softened. Add garlic, cook for 30 seconds, then add rice and stock. Simmer for about 10 minutes, or until most liquid has been absorbed. Add pine nuts, currants, lemon rind and parsley, stir to combine, then season with salt and pepper. Allow to cool completely.
- Step 2Fill quail cavities with stuffing, then tie legs with kitchen string. Rub quail with 1 tablespoon oil and lavender rub. Heat remaining oil in a large frypan over medium heat. Brown quail on all sides, in batches if necessary, until golden.
- Step 3Preheat oven to 200°C. Lay eight 30cm lengths of foil on workbench. Place 2 vine leaves on each, slightly overlapping. Place a quail in centre, fold leaves over to form a parcel, then wrap in foil. Place on a baking tray and roast for 15 minutes.
- Step 4To serve, remove quail from foil and place on serving plates. Drizzle with any cooking juices.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1697 kj
Energy
19g
Fat Total
3g
Saturated Fat
2g
Fibre
41g
Protein
133mg
Cholesterol
355.88mg
Sodium
7g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Quail are from selected butchers and poultry suppliers.
We used Chef’s Lavender Rub from gourmet food stores. Substitute with 1 tsp each dried oregano, salt and pepper.
Vine leaves from major supermarkets.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: delicious.
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