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Baked Quail Wrapped in Pancetta

Quail meat is delicate and very lean, sweet and not gamey or strong at all. The birds
benefit from having pancetta wrapped around them to keep the meat moist and some strong herbs like rosemary and sage to flavour the potatoes. Of course you can simply roast the quails without the potatoes and serve them instead with soft polenta and perhaps silverbeet or bitter greens sautéed in olive oil and ?nished with red wine vinegar.


8 quail
8 cloves garlic, peeled and lightly squashed
12 sprigs rosemary
sea salt and freshly ground black pepper
80 g pancetta, sliced
125 ml extra virgin olive oil
6 large potatoes, peeled and cut into chunks
6 sprigs sage
60 g butter, cubed
175 ml dry white wine

Preheat the oven to 180C.

Wash the quail well under cold running water and dry them thoroughly. Into each cavity place a garlic clove, some sausage meat, a sprig of rosemary and some sea salt and pepper. Wrap each quail with 2 or 3 slices of pancetta. Pour enough olive oil into a roasting tin to cover the base, then add the quail. Scatter the potato around the quail and season with salt and pepper. Tear up the remaining rosemary and the sage, and scatter around. Drizzle with the remaining olive oil and top with the cubes of butter.

Roast the quail for 10 minutes, then sprinkle over the wine and roast for a further 30 minutes. Serve hot, with finger bowls.Nike Business