Prep time:30 min
Cook time:
1 hr
Serves:
4
Ingredients
For the cabbage
- 1 red cabbage, finely sliced
- 125 g butter
- 170 g demerara sugar
- 60 ml malt vinegar, or red wine vinegar
For the quails
- 500 g ricotta cheese
- ready-made Italian herb seasoning, available from supermarkets
- 8 quail, partially deboned
- 8 rashers of streaky bacon
- drizzle extra virgin olive oil
To serve
- 2 rashers of streaky bacon, chopped
- few sprigs thyme, leaves only, to taste
- mashed sweet potatoes
Method
 |
| Roast quail |
2. For the cabbage: tip the cabbage into a large baking tray. Melt the butter in a pan, add the sugar and vinegar, and stir well. Pour the butter mixture over the cabbage and cover with a sheet of greaseproof paper tucked in at the edges (this will retain the moisture). Roast in the oven for 45 minutes.
3. For the quails: mix the ricotta and Italian herb seasoning together in a bowl and season with salt and freshly ground black pepper.
4. Season the inside of the quails with more salt and pepper, and stuff them with the ricotta mixture. Wrap each quail in the bacon and secure with a cocktail stick. Place on a baking tray and then season the outside of the quails. Brush with olive oil.
5. Roast the quails at the same temperature as the cabbage for 25 minutes; then leave to rest, in a warm place, for 5 minutes.
6. To serve, fry the chopped bacon in a dry pan until crisp. Serve the quail and cabbage with the fried bacon and thyme leaves sprinkled over the top, and with mashed sweet potatoes on the side.