Prosciutto-wrapped roasted quail

Prosciutto-wrapped roasted quail

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

This is a delectable dish for a special occasion. Think of offering finger bowls in case fingers are used to help eat the quail.

Ingredients

Quantity Ingredient
6-8 quail
salt and freshly ground pepper
2 strips orange rind
a few sprigs fresh thyme and parsley
60g butter
2 tablespoons olive oil
3-4 slices prosciutto, halved

Pea purée:

Quantity Ingredient
500g shelled green peas, fresh or frozen
1 small lettuce, shredded
60g butter
salt and freshly ground pepper
1/4 cup cream

Method

  1. Preheat the oven to 230º C. Wipe the quail with damp paper towels and season with salt and pepper. Put a small piece of orange rind and a sprig of thyme and parsley inside each bird. Place a half-slice of prosciutto on the breast of each bird and tie with string into a neat shape. Heat the butter and oil in a flameproof casserole and brown the quail all over. Cover the casserole and bake the birds in the preheated oven for 15–20 minutes, basting several times during cooking with the juices.
  2. Place the peas in a heavy-based saucepan with the shredded lettuce and butter. Cover and cook over a gentle heat until tender, shaking the pan from time to time. Season with salt and pepper, to taste, and purée in a food processor or push through a sieve. Return to the pan, taste and adjust the seasoning. Stir in the cream and heat gently. This may be done ahead and reheated when ready to serve.
  3. Spoon the pea purée into an ovenproof serving dish. Take the quail from the oven, remove and discard the string and arrange on the pea purée. Return to a 180ºC oven for 10 minutes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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