Description
Method
1. Preheat the oven to 220C/gas 8.
2. Lay out the quails on a flat work surface, skin side down. Season with salt and pepper.
3. Melt 1 tablespoon of the butter and cook the shallot and rosemary together until the shallot has softened.
4. Remove from the heat and cool.
5. Beat the shallots, and cheese together with the remaining butter; season to taste.
6. Fill the quails with a little of the stuffing and reshape to their original form. Arrange each one on a piece of buttered foil and twist both ends of the foil to secure them ready for roasting.
7. Heat the oil in an ovenproof frying pan and fry the quails all over until golden.
8. Transfer to the oven and roast for 7-8 minutes, Remove and keep warm. The meat should still be slightly pink.
9. To make the sauce, soak the raisins in a little of the sweet wine. Set aside for 10 minutes to plump-up.
10. Drain off any excess fat from the pan and return to the heat.
1. Preheat the oven to 220C/gas 8.
2. Lay out the quails on a flat work surface, skin side down. Season with salt and pepper.
3. Melt 1 tablespoon of the butter and cook the shallot and rosemary together until the shallot has softened.
4. Remove from the heat and cool.
5. Beat the shallots, and cheese together with the remaining butter; season to taste.
6. Fill the quails with a little of the stuffing and reshape to their original form. Arrange each one on a piece of buttered foil and twist both ends of the foil to secure them ready for roasting.
7. Heat the oil in an ovenproof frying pan and fry the quails all over until golden.
8. Transfer to the oven and roast for 7-8 minutes, Remove and keep warm. The meat should still be slightly pink.
9. To make the sauce, soak the raisins in a little of the sweet wine. Set aside for 10 minutes to plump-up.
10. Drain off any excess fat from the pan and return to the heat.
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Stuffed quails
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