A recipe from the Queens of King

These stuffed quails are incredibly festive.  Bejewelled with sumptuous sultanas and pine nuts, something like this would have been eaten by aristocrats in Southern Italy. We like to serve one bird as a starter, with nothing but a squeeze of lemon and some olive oil. 


Stuffed Quail with Spinach, Sultanas and Pine Nuts

Whole quail - tunnel boned
Spinach
Handful of sultanas
Handful of pine nuts
Crushed fennel seed
Clove garlic
Half a red onion
Salt & pepper
Olive oil
Lemon for serving

Tunnel-bone the quail - removing the ribcage and leaving the bird intact. 
Remove spinach stems and blanche in heavily salted water. Drain thoroughly and squeeze out remaining water. 
Slice half an onion very finely and sweat with salt and pepper. Before these begin to caramelize add slivers of garlic, crushed fennel seed and pine nuts. When the garlic is translucent and the pine nuts slightly brown, stir through the cooked spinach. Check the seasoning - this should be deliciously sweet, fragrant and nutty. Cool the stuffing.
When the stuffing has cooled, fill the quails neatly with a handful of the mixture. The bird should look plump. Truss the quail with butcher's string and season with salt and pepper.
Heat a small pan and brown the bird on all sides in olive oil. Roast in a hot oven for 5-7 minutes and then rest for another 5. Remove the string and serve with a wedge of lemon and some lovely olive oil
King is a restaurant in New York City  featuring a seasonal Southern Italian menu & unique cocktails. Head Chefs & Owners Jess Shabolt & Clare DeBoer are ex-London and River Cafe trained Chefs. 
The staff at King cook in all style of PolkaPants 

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