Quail wrapped in vine leaves
Ingredients
- 4 rosemary sprigs
- 4 quails
- olive oil, for frying
- 10ml (2 tsp) balsamic vinegar
- 10ml (2 tsp) brown sugar
- 4 vine leaves
Instructions
1
Preheat the oven to 170°C.
2
Stuff a rosemary sprig into each quail and tie its legs together.
3
Heat the olive oil in a frying pan and add the quails. Brown them all over and add the vinegar and sugar. Allow everything to bubble together. Remove from heat.
4
Blanch the vine leaves in boiling water for 15 seconds and wrap one around each quail. Put the wrapped quails in a roasting tin, seam-side down, and roast for 15 minutes. 5 Serve with potato rice, carrot ‘stoemp’ and veggies.
