Clare Valley quail wrapped in prosciutto and sage leaves

Ingredients

8 quail (cleaned, butterflied and partially deboned)
prosciutto, 8 thin slices
sage leaves
olive oil

Pangrattato
fresh breadcrumbs (ciabatta or sour dough)
garlic, finely chopped
sage leaves, roughly chopped
lemon rind, 4 good strips
olive oil

Sebago potatoes
duck fat

Method

Place 2 sage leaves on each quail with a slice of prosciutto, secure with a toothpick and brush with olive oil. In a food processor, blend the breadcrumbs, garlic, sage leaves and lemon rind. Toss in a little olive oil ready for baking.

Peel and quarter the potatoes and toss in melted duck fat. Place on a tray with baking paper and put into a pre-heated oven of 180C – cook for 45 minutes or until crispy brown.

While the potatoes are cooking BBQ the quail. Quickly sear and seal the quails on a very hot BBQ plate. Transfer onto the BBQ grill and cook each side for a couple of minutes – best to keep the quail slightly pink inside and this will keep them moist. Put them on a warmed plate, cover with foil and place in a warming tray on a low temperature (50-70C)

Meanwhile, scatter the pangrattato mix on a tray lined with baking paper and place into the oven for 10 minutes or until lightly browned. Blanch the beans for 2-3 minutes, drain and arrange on a serving dish, sprinkle with the pangrattato. Enjoy!

Serves 4 people.

Enjoy!

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