Name: Roast quail with bacon, peas and mint
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 60 ml (¼ cup) olive oil; 6 quail (about 250gm each); 20 gm butter, coarsely chopped; 1 onion, thinly sliced; 4 garlic cloves, thinly sliced; 6 smoky streaky bacon rashers, 3 coarsely chopped; 2 tbsp thyme, plus extra to serve; 250 ml dry white wine; 250 ml (1 cup) chicken stock; 150 gm frozen peas; ½ cup (loosely packed) mint

Roast quail with bacon, peas and mint

Crisp rashers of bacon play off juicy quail in this quick roast, while peas and mint freshen things up.

Serves 6

Prep

20M

Cook

40M

Total

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Quail used to be caught in large numbers on Capri, a stopping-off point during their migration. They’re great in this summer dish, enlivened with the addition of a generous handful of mint.

Ingredients

60 ml (¼ cup) olive oil

6 quail (about 250gm each)

20 gm butter, coarsely chopped

1 onion, thinly sliced

4 garlic cloves, thinly sliced

6 smoky streaky bacon rashers, 3 coarsely chopped

2 tbsp thyme, plus extra to serve

250 ml dry white wine

250 ml (1 cup) chicken stock

150 gm frozen peas

½ cup (loosely packed) mint

Method

1.Preheat oven to 180C. Heat half the oil in a casserole or large frying pan over medium heat. Add quail and cook, turning occasionally, until browned (5-6 minutes). Set aside.

2.Heat remaining oil and butter in casserole, add onion, garlic, chopped bacon and thyme and cook, stirring occasionally, until golden (8-10 minutes). Add wine and stock, bring to the simmer and season to taste. Add quail breast-side up and roast until cooked through (18-20 minutes). Add peas and return to the oven to warm through (3-4 minutes), then season to taste.

3.Meanwhile, heat a large frying pan over medium-high heat, add bacon rashers and cook, turning occasionally, until crisp (4-5 minutes).

4.Serve quail topped with mint, crisp bacon and extra thyme.