Crys­tal­lum Peter Max Pinot Noir 2008 –

House and Leisure Food - - FRONT PAGE -

for the stuff ing

100g chèvre cheese 100g cashew nuts, chopped

and lightly toasted hand­ful of leeks, lightly

braised in but­ter 200g green olives, pit­ted

and chopped 200g ar­ti­choke hearts,

chopped 1 small red or green chilli,

seeded and chopped

6 quails, deboned, cleaned 18 thin slices of pro­sciutto 12 fresh sage leaves 50ml olive oil 2 red onions, peeled and

roughly sliced 2 cloves gar­lic, chopped 2 large car­rots, peeled

and chopped bou­quet garni 300ml chicken stock 300ml red wine salt and black pep­per

Serves 6

Com­bine all the in­gre­di­ents in a bowl. Re­move the oily pope’s nose from each quail and re­move the wing tips. Put some of the stuff­ing into each quail’s cav­ity and top with a slice of pro­sciutto and a sage leaf. Truss the birds with string.

Coat the bot­tom of a large, heavy-based pan with olive oil and sauté the onions un­til slightly caramelised. Add the quails and lightly brown them on both sides. Add the gar­lic, car­rots, bou­quet garni and re­main­ing pro­sciutto, and fry to­gether for about five min­utes, un­til the pro­sciutto is slightly crispy but not dry. Pour the stock and wine into the pan and bring to a slow sim­mer. Gen­tly cook over a low heat un­til the quail meat al­most falls off the bones. Re­move from the pot and keep warm. The sauce should be quite thick; if nec­es­sary, re­duce un­til it is the right con­sis­tency. Sea­son and pour over the birds. Gar­nish with the re­main­ing sage leaves and serve with creamy po­lenta.

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