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Whether you are planning an elaborate menu or simply planning ahead for tomorrow Marinated quail baked in vine leaves. This recipe comes from several decades of playing in kitchen. I find that adding a couple ingredients to a recipe provides thickness to what exactly is ordinarily dull. You might be on the lookout for lighter meals to create along with your leftovers. Good and light Marinated quail baked in vine leaves perfect for post-vacation. The elements in this recipe make your tongue thumping, and are very waist-friendly once you will need a'bite' following a busy trip. Utilizing a few ingredients as alternate options, this soup is filled with a fall and spicy flavor which makes it tasty. An ideal Marinated quail baked in vine leaves to warm you up on chilly winter days. Ideal for applying leftover.

Great method to waste a single ingredient. This is a great Marinated quail baked in vine leaves and one of my favorites. If you're worried regarding the nutritional worth of some of those dishes, then don't be. Nevertheless it may be low in calories, if you are not acquiring much nutrient value from this won't maintain you, and you'll just end up hungry all over again and eating a lot more calories than you would need. Nutrition facts labels inform you exactly what's in the meals you eat. It helps you determine if you have a vibrant diet. Each and every recipe we share has to get an ingredient label. Some recipes also provide nutritional truth info. The ingredient label lists the number while in the area below. They are recorded for each serving as a proportion of the daily value.

How to make Marinated quail baked in vine leaves

Yield = 8
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 To serve, remove quail from foil and place on serving plates. Drizzle with any cooking juices.