Chestnut Stuffed Quail

Adapted from a recipe by Chef Peio Aramburu, Trattoria Strada Nova, Columbia, Mo.USA

INGREDIENTS:

• 1 cup spinach or silverbeet
• ½ cup peeled and steamed chestnuts (purchase here)
• ¼ cup dried apricots
• ¼ cup goat cheese
• 2-4 small quail
• assorted vegetables: artichokes, potatoes, carrots, turnips, parsnips and chestnuts
• Grapeseed oil or Macadamia oil for roasting
• Sea salt and black pepper, to taste

METHOD:

1. Work the spinach, peeled chestnuts, apricot, goat cheese and salt and pepper with your hands until smooth.
2. Stuff the quail
3. Sear quail in Grapeseed oil, breast side down, until golden brown.
4. Place quail breast side up in 200C (400F) degree oven and bake for 7 minutes.
5. Vegetable bed: Brush vegetables with oil and roast until tender. Place stuffed quail on top of vegetables.
6. Deglaze searing pan with red wine and use as a sauce.