Quail saltimbocca with grapes and walnuts
6 large quail, each about 180g 6 slices prosciutto
6 large sage leaves
4tbsp extra virgin olive oil 2tbsp vincotto, aged balsamic or balsamic glaze
1tsp sherry vinegar
150g seedless grapes
60g picked watercress leaves
potato stacks and barley salad (see recipes, right)
Preheat the oven to 200C/400F/ Gas 6 and line a large roasting tray with baking paper. Butterfly the quail (you can ask your butcher to do this) and season. Wrap a slice of prosciutto around the breast of each quail, tucking it beneath the legs and wings. Place a sage leaf on top and use a cocktail stick or bamboo skewer to secure the sage leaves and prosciutto in place.
Combine 1tbsp of the oil, the vincotto and vinegar and add a little salt and pepper. Set aside. Toast the walnuts in a small dry pan over a medium heat.
Heat the remaining oil in a large frying pan until hot. Add the quail, breast side down, and sear for 3-4 minutes, turning halfway, until browned, using a fish slice to keep them pressed flat. Transfer to roasting tin, breast side up, and drizzle over the vincotto mixture. Bake for 5 minutes, remove and rest for a further 5 minutes.
Meanwhile, add the Marsala to the pan and allow to bubble. As soon as it settles down, whisk in the butter until melted. Add the grapes and walnuts and heat gently for 2-3 minutes. Transfer the quail to 6 plates. Spoon over the grapes, walnuts and sauce.
Scatter over the watercress. Serve with potato stacks and barley salad.