Boned Quail Roast with currant and pine nut stuffing.
If you have a special celebration coming up, or if you just love good food, this week we are offering you a chance to try our Quail roast filled with a currant, pine nut and chicken farce. We've taken all the internal bones out and just left everyones favourites, the wings and drumsticks!. All you will need to do is pop it in the oven and serve it with your favourite spring vegetables.
Ingredients
Whole boned quail, Chicken mince, Onion, Currant, Pinenut, Garlic, Salt, Black pepper, Allspice berries.
Preparation and storage notes
Remove quail from the packaging. Place onto an oven tray and bake at 185C for approximately 20 minutes or until hot in the centre 65C. Serve with the warmed chicken reduction.