The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Roast quail with polenta


Quail is best eaten in a hands-on manner; provide a finger bowl and encourage your guests to dive in. Use wide slices of prosciutto to wrap the quail well; otherwise use two thin slices for each.

You'll need

180 gm softened butter 3 garlic cloves, thinly sliced 4 rosemary sprigs, leaves only 4 oregano sprigs, leaves coarsely torn 4 sage sprigs, leaves coarsely torn 6 jumbo quail 6 wide (or 12 thin) slices of prosciutto To serve: lemon wedges (optional)   Soft polenta 800 ml chicken stock 250 ml (1 cup) milk 170 gm (1 cup) polenta 40 gm (½ cup) finely grated parmesan 30 gm softened butter

Method

  • 01
  • For polenta, bring stock and milk to the boil in a saucepan over high heat. Add polenta in a thin, steady stream, whisking continuously until incorporated, then reduce heat to medium-low and cook, whisking occasionally, until thick and no longer grainy (20-25 minutes). Cover with a round of baking paper and keep warm. Just before serving, whisk in parmesan and butter and season to taste.
  • 02
  • Preheat oven to 220C. Melt butter in a saucepan over high heat, then cook until it turns nut-brown (2-4 minutes). Add garlic and herbs, transfer to a bowl and set aside.
  • 03
  • Wash quail and pat dry with absorbent paper, wrap each in 1 wide or 2 thin prosciutto slices, then transfer to a small roasting pan. Brush quail with herb butter, season with freshly ground black pepper and roast until golden and just cooked through (20-25 minutes). Set aside to rest for 5 minutes.
  • 04
  • Divide polenta among warmed plates, top with quail, spoon herb butter on top and serve with lemon wedges on the side.

At A Glance

  • Serves 6 people
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Chianti or local sangiovese.

Featured in

Mar 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

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

×