Ingredients
1 boned quail
containing 6 quail
6 slices prosciutto
3 slices wholemeal bread
1 small onion
diced
1 lemon
juice and zest
2 cloves garlic
minced
5 semi-dried tomatoes
chopped
2 tbsp extra virgin olive oil
Salt and pepper
to taste
1 tbsp water
Equipment
- 1 food processor
- 1 medium bowl
- 1 baking tray
- 1 toothpicks
Instructions
- Preheat oven to 180C.
- Using a food processor, tear up the bread slices and process to make breadcrumbs.
- Place breadcrumbs into a medium bowl and add the onion, lemon zest and juice, garlic, tomatoes, olive oil and salt and pepper. Mix through.
- Slowly add the water – you may not need all the 2 tablespoons as you just need enough water to bind the ingredients together.
- Remove the quail from packet and lie on their backs with the cavity open. Stuff each bird with stuffing, fold over breast them wrap in prosciutto.
- Secure the bird with a toothpick and repeat with remaining birds.
- Spray baking tray with cooking spray, place quail on and pop in the oven for 25 minutes or until the quail is crisp and juicy.
- Remove from the oven and serve.
Notes
Tip
Quail are not hard to buy, though they are usually sold frozen. I bought mine from a gourmet deli but I have also bought them from my local butcher.
Tip
Kids love the size of the quail and the sweet meat.
Tip
To keep this dish simple, I serve it with roasted cherry tomatoes and smashed potatoes.
