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| Roasted quails in vine leaves with figs and crispy potatoes |
Serves 6
Roasted quails in vine leaves with figs and crispy potatoes ingredients: 4 floury potatoes, peeled, thinly sliced. 1/3 cup (80ml) extra virgin olive oil, plus extra to brush. 2garlic cloves, crushed. Juice of 1 lemon. 6 Jurassic quails. 12 slices flat pancetta. 12 preserved vine leaves. 8 figs, halved. 1/3 cup (80ml) vincotto. 1/4 cup (90g) honey. 2 tbs finely chopped flat-leaf parsley
Methods of cooking
To make roasted quails in vine leaves, Preheat the oven to 190C. Grease a baking dish with olive oil. Place potato, oil, garlic and lemon juice in a bowl and toss to combine. Layer potato in the dish (don't make the layers too deep, as the potato won't crisp up). Bake, turning potato slices halfway through, for 45 minutes or until golden. Meanwhile, rinse quails, then pat dry and season. Place 2 pancetta slices across the breast of each quail, then stir each one on a vine leaf. Place another leaf on top and secure with kitchen stiring. Brush with oil. Place quails in a roasting pan and roast for 10 minutes. Remove stiring and the top wine leaf. Add figs to the pan and drizzle with vincotto and honey. Return to the oven for a further 10 minutes or until cooked through and golden. Rest quails for 5 minutes before serving with figs, crispy potatoes and parsley. By then, the Roasted quails in vine leaves is ready
To make roasted quails in vine leaves, Preheat the oven to 190C. Grease a baking dish with olive oil. Place potato, oil, garlic and lemon juice in a bowl and toss to combine. Layer potato in the dish (don't make the layers too deep, as the potato won't crisp up). Bake, turning potato slices halfway through, for 45 minutes or until golden. Meanwhile, rinse quails, then pat dry and season. Place 2 pancetta slices across the breast of each quail, then stir each one on a vine leaf. Place another leaf on top and secure with kitchen stiring. Brush with oil. Place quails in a roasting pan and roast for 10 minutes. Remove stiring and the top wine leaf. Add figs to the pan and drizzle with vincotto and honey. Return to the oven for a further 10 minutes or until cooked through and golden. Rest quails for 5 minutes before serving with figs, crispy potatoes and parsley. By then, the Roasted quails in vine leaves is ready
