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Marinated quail baked in vine leaves

Name: Marinated quail baked in vine leaves
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1/4 cup (60ml) olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 1/2 cup (100g) long-grain rice; 400ml chicken stock; 60g pine nuts; 1/2 cup currants; 2 teaspoons grated lemon rind; 2 tablespoons chopped flat-leaf parsley; 8 whole quails; 2 tablespoons lavender rub; 16 preserved vine leaves, drained

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Roasted quails in vine leaves with figs and crispy potatoes

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Ingredients (12)

1/4 cup (60ml) olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1/2 cup (100g) long-grain rice
400ml chicken stock
60g pine nuts
1/2 cup currants
2 teaspoons grated lemon rind
2 tablespoons chopped flat-leaf parsley
8 whole quails
2 tablespoons lavender rub
16 preserved vine leaves, drained

Method

1.

To make stuffing, heat 1 tablespoon oil in a frypan over medium heat, add the onion and cook 2-3 minutes until softened. Add garlic, cook for 30 seconds, then add rice and stock. Simmer for about 10 minutes, or until most liquid has been absorbed. Add pine nuts, currants, lemon rind and parsley, stir to combine, then season with salt and pepper. Allow to cool completely.
2.

Fill quail cavities with stuffing, then tie legs with kitchen string. Rub quail with 1 tablespoon oil and lavender rub. Heat remaining oil in a large frypan over medium heat. Brown quail on all sides, in batches if necessary, until golden.
3.

Preheat oven to 200°C. Lay eight 30cm lengths of foil on workbench. Place 2 vine leaves on each, slightly overlapping. Place a quail in centre, fold leaves over to form a parcel, then wrap in foil. Place on a baking tray and roast for 15 minutes.
4.

To serve, remove quail from foil and place on serving plates. Drizzle with any cooking juices.