Roasted Quail Stuffed with Pearl Barley

Ingredients

(serves 2-4)

• 6 quails
• 6 slices prosciutto
• Feta to garnish
• 200-250g pearl barley, cooked
• 100g walnuts, roasted & chopped
• Handful grapes, red & green cut in half if large
• 4 artichokes, cut into chunks
• 20g dried porcini, soaked in hot water & chopped, liquid reserved
• ½ bunch parsley, chopped
• 1 bunch dill, chopped
• 2 lemons, juiced
• 1 lemon zest
• 1 celery stick, chopped
• ½ onion, chopped
• 1 garlic clove, crushed
• 1 chilli, sliced
• Fresh thyme
• White wine
  
  

Method

Heat a little oil in a pan & fry the onion, celery, garlic & chilli until soft. Add the pearl barley, fresh herbs, lemon juice & zest, artichokes & walnuts. Season to taste. Wash the quails & remove any bits that may be left inside the cavity. Pat dry. Tuck the wing tip underneath and then carefully add some of the stuffing inside and then fix with a food pick. Season with a little salt and pepper and wrap in a piece of prosciutto. Repeat with each quail and place in a pan, drizzle with olive oil, a good splash of white wine and a splash of the porcini mushroom liquid. Place in the oven & cook until golden, about 15 minutes. Remove quail from the pan and allow to rest. Place the pan on the stove top & reduce the cooking liquid, add the handfuls of red & green grapes, and allow to soften slightly. Place the remaining pearl barley on a serving platter, add the quail & pour over the cooking juices & grapes. Garnish with a little crumbled feta & a few walnuts.