Name: Quails in vine leaves
Yield: 6 servings
Cuisine: Braai
Ingredients: 6.00 quails; 50.00 ml fresh chillies 573; 12.00 vine leaves; 2.00 bay leaves; 3.00 lemon sliced; 1.00 bread French loaf; 50.00 ml wine red; 20.00 ml stock chicken; 20.00 ml vinegar balsamic; 30.00 g shallots sliced; 5.00 ml juniper berries cracked; 1.00 bay leaves; 4.00 bread sliced white, crumbled; 100.00 g pine nuts toasted and chopped; 200.00 g grapes chopped; 6.00 spinach blanched, chopped; 0.00 fresh thyme; 0.00 salt and freshly ground black pepper to taste

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Ingredients (18)

6.00	quails
50.00 ml	fresh chillies — 573
12.00	vine leaves
2.00	bay leaves
3.00	lemon — sliced
1.00	bread — French loaf

MARINADE

50.00 ml	wine — red
20.00 ml	stock — chicken
20.00 ml	vinegar — balsamic
30.00 g	shallots — sliced
5.00 ml	juniper berries — cracked
1.00	bay leaves

STUFFING

4.00	bread — sliced white, crumbled
100.00 g	pine nuts — toasted and chopped
200.00 g	grapes — chopped
6.00	spinach — blanched, chopped
0.00	fresh thyme
0.00	salt and freshly ground black pepper — to taste

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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.