Name: Italian quail with oregano
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 8 quails (1.3kg); 8 slice prosciutto (120g); 20 gram (¾ ounce) butter; 1/2 cup (125ml) dry white wine; 2 baby fennel bulbs (260g), trimmed, sliced thinly; 4 clove garlic, unpeeled; 1 large red capsicum (bell pepper) (350g), sliced thinly; 2 medium zucchini (240g), halved lengthways, sliced thickly; 1/2 cup (125ml) chicken stock; 1 medium lemon (140g), cut into eight wedges; 1/4 cup (60ml) pouring cream; 1 tablespoon fresh oregano leaves

Ingredients

8 quails (1.3kg)

8 slice prosciutto (120g)

20 gram (¾ ounce) butter

1/2 cup (125ml) dry white wine

2 baby fennel bulbs (260g), trimmed, sliced thinly

4 clove garlic, unpeeled

1 large red capsicum (bell pepper) (350g), sliced thinly

2 medium zucchini (240g), halved lengthways, sliced thickly

1/2 cup (125ml) chicken stock

1 medium lemon (140g), cut into eight wedges

1/4 cup (60ml) pouring cream

1 tablespoon fresh oregano leaves

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Discard necks from quails. Wash quails under cold water; pat dry inside and out with absorbent paper. Tuck legs along body; wrap tightly with prosciutto to hold legs in place.

3.Heat butter in a large flameproof baking dish on stove top; cook quails, in batches, until browned all over. Remove from dish.

4.Add wine to same dish; bring to the boil. Reduce heat; simmer, uncovered, until wine has reduced to 1 tablespoon. Add fennel, garlic, capsicum, zucchini and stock; return to the boil. Place quails on top of vegetables; transfer dish to oven. Roast, uncovered, 20 minutes. Add lemon to dish; roast a further 10 minutes or until quails are cooked through.

5.Remove quails and garlic from dish. When cool enough to handle, squeeze garlic from skins into dish; stir in cream and oregano.

6.Serve quails on vegetables.

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