Stuffed roast quails, warm Chardonnay grapes & sultana

Posted on: November 20, 2014


  • 4 quails
  • Salt
  • Black pepper, freshly ground
  • 4 tablespoons cooked rice
  • 4 dried apricots, chopped
  • Pinch fresh thyme
  • Pinch ground ginger
  • 1/2 teaspoon grated orange rind
  • 1 tablespoon pine nuts
  • 5 tablespoons melted butter
  • 6 tablespoons white wine, reduced by 1/3 Juice of 1/2 orange


Preheat the oven to 450 degrees F. 

Wipe the quails dry and season inside and out with salt and pepper.

Combine the rice, chopped apricots, thyme, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter. 

Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails.  Serve at once with the roasting liquid on the side with the warm white grapes and sultana. 

Finely chopped Red onion, White grapes, Sultanas and Fresh parsley.

Cook the onion for 3 min on low heat without browning it , add grapes and sultana cook for another 2 minutes , adjust seasoning to taste and finish with fresh parsley and set aside in a warm place.