Quails in vine leaves

Recipe from: 8/26/2004 12:00:00 AM

Ingredients 20
Servings 6
Time

Ingredients

  • 6
    whole quails
  • 50
    ml
    olive oil
  • 12
    vine leaves
  • 2
    bay tree sticks (or metal skewers)
  • 3
    lemons, thickly sliced
  • 1
    French loaf, sliced
  • MARINADE
  • 50
    ml
    red wine
  • 20
    ml
    chicken stock
  • 20
    ml
    balsamic vinegar
  • 30
    g
    shallots, sliced
  • 5
    ml
    juniper berries, cracked (optional)
  • 1
    bay leaf
  • STUFFING
  • 4
    slices white bread (crusts removed), crumbled
  • 100
    g
    pine nuts, toasted and chopped
  • 200
    g
    fresh grapes, roughly chopped
  • 6
    spinach leaves, blanched and chopped
  • fresh thyme to taste
  • salt and freshly ground black pepper to taste
 

Method

 
Mix the marinade ingredients and marinate the quails for at least three hours.
Mix the stuffing ingredients and fill the cavities of the quails with the mixture.
Heat the olive oil in a large pan and brown the quails on the outside.
Wrap each quail in two vine leaves and secure with string.
Skewer the quails on the bay tree sticks (or metal skewers), alternating with the lemon and bread slices.
Braai the quails over medium-hot coals until the birds are done and the lemon slices have caramelised.
Serve with Tomatoes in verjuice.
 

Read more on: poultry  |  grill
 

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