The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Thyme-roast quail with prosciutto and red wine lentils

You'll need

1 carrot, coarsely chopped ½ celery stalk, coarsely chopped ¼ Spanish onion, coarsely chopped ¼ leek, coarsely chopped 2 garlic cloves, coarsely chopped 70 gm butter, coarsely chopped 75 ml olive oil 6 thin prosciutto slices 1/3 cup thyme sprigs 1 tbsp red wine vinegar 1 lemon, finely grated rind and juice only 4 jumbo quail (about 200gm each)   Red wine lentils 30 ml olive oil ½ Spanish onion, finely chopped ½ carrot, finely chopped ½ celery stalk, finely chopped 1 garlic clove, finely chopped 6 cherry tomatoes, quartered 650 ml beef stock 400 gm small green lentils 400 ml red wine 1 radicchio, leaves separated, coarsely torn ½ cup coarsely chopped flat-leaf parsley


  • 01
  • Process carrot, celery, onion, leek and garlic in a food processor until finely chopped. Heat butter and 25ml olive oil in a saucepan over medium-high heat until foaming, add vegetable mixture and stir occasionally until very soft and sweet (8-10 minutes). Finely chop 2 prosciutto slices, add to pan and sauté until crisp (1-2 minutes), remove from heat, add half the thyme, season to taste and cool completely.
  • 02
  • Meanwhile, for red wine lentils, heat oil in a saucepan over medium-high heat, add onion, carrot, celery and garlic and stir occasionally until tender (8-10 minutes). Add tomato, stock, lentils and wine, simmer until lentils are just tender (12-15 minutes), then add radicchio and cook until just wilted (2-3 minutes). Season to taste, stir through parsley and keep warm.
  • 03
  • Preheat oven to 180C. Combine red wine vinegar, lemon rind and juice, remaining olive oil and remaining thyme in a bowl, season to taste and set aside.
  • 04
  • Rinse quail inside and out under cold running water, then pat dry with absorbent paper. Season to taste, then stuff each cavity with vegetable mixture, truss legs with kitchen twine and wrap each in a prosciutto slice. Place in a small roasting pan, drizzle with thyme mixture and roast until golden and just cooked through (12-15 minutes), cover with foil and rest for 5 minutes then serve with pan juices and red wine lentils.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Savoury, pale pinot noir rosé.

Featured in

Jun 2009

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.