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Roasted Quail Stuffed with Pearl Barley


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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.