27 Oct Lemon filled Quail with Rhubarb and Madeira Chutney
A real festive dish, perfect for any cold fall evening when you need something special.
4 quail’s cleaned
salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 lemon, quartered
1 large thyme sprigs
4 large slices of prosciutto
1.Rub the quail in with salt and pepper. Preheat oven to 400F
2.Heat the butter and oil in a pan and brown the quail on all sides.
3.Take them out and fill the cavities with lemon and thyme. Place a slice of prosciutto on each bird and tie together with kitchen twine.
4.Roast the birds in the oven for about 15 minutes.
5.Serves with boiled artichokes and rhubarb and madeira chutney
Rhubarb and Madeira Chutney
Rhubarb is great for jams and chutneys, not only has it an amazing tart taste, but also a wonderful color.
Great to mix with other berries and fruit.
Makes about 3 cups
6 lbs rhubarb
2 red onions, finely chopped
1/3 cup water
1 cup white vine vinegar
1 cup madeira wine
1 1/2 cups sugar
1 teaspoon ground cloves
1 teaspoon ground ginger
1.Clean the rhubarb and cut it into pieces.
2.Place all the ingredients in a pot and bring it to a boil, let it simmer for about 30 minutes or until it gets thick.
3.Cool, jar and keep in the fridge.
Photo by Aina C Hole