Quail Saltinbocca, Buckwheat Polenta
and Peporanata

Serves 4

Ingredients

4 jumbo quail, halved and boned except drumstick
8 thin slices proscuitto
8 fresh sage leaves
sunflower oil
1 x soft buckwheat recipe
1 x peperonata recipe
Chopped flat leaf parsley
50g shaved parmesan

Method

• Wrap half a quail and sage leaf in a slice of proscuitto, then allow to chill for 30 mins.
• Preheat oven to 180ºC.
• Heat a heavy frying pan with a little oil and seal the quail for one minute on each side, then bake quail in the oven on a tray for 4-5 mins.
• Place a spoon of the hot polenta onto 4 soup plates.
• Rest 2 halves of quail on the polenta and top with peporanata, parsley and parmesan.

Peperonata for quail

4 tablespoons extra virgin olive oil
1 small onion, finely diced
2 garlic cloves, sliced thinly
1 each red and yellow capsicum, de-seeded and sliced
3 lge ripe tomatoes, halved, pulp removed and sliced
2-3 teaspoons sherry vinegar
1 anchovy, chopped (optional)

Method

• Gently soften the onion in a large heavy bottom pan with the olive oil.
• Add the capsicum, garlic and anchovy and cook slowly until the capsicums are wilted.
• Add the tomato and sherry vinegar, simmer for 5 mins to melt the ingredients together.

Soft buckwheat polenta

1 cup water
1 cup milk
½ cup buckwheat polenta
50g butter
2 tablespoons extra virgin olive oil
Sea salt

Method

• Bring the milk and water to the boil and stir in the polenta on a low heat.
• Stir with a wooden spoon for 10 minutes.
• Remove from the heat and stir in butter and oil. Season to taste.

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