Spiced Quail Vine Leaves

Name: Spiced Quail Vine Leaves
Yield: Serves 8
Ingredients: ½ teaspoon ground allspice; 200 g medium-grain rice, soaked in water for 20 minutes then drained; 200 g medium-grain rice, soaked in water for 20 minutes then drained; 2 tomatoes, peeled, seeded and finely diced; 1 red onion, finely diced; 3 cloves garlic, minced; 1 teaspoon ground turmeric; ½ teaspoon ground cinnamon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; ½ teaspoon ground cumin; 75 ml olive oil; 4 quails; 1 head garlic; 1.2 litres White Chicken stock (see Essentials); 2 cloves garlic, crushed; 2 teaspoons minced ginger; 2 teaspoons red wine vinegar; 40 ml extra virgin olive oil; 25 ml extra virgin olive oil, extra; 24 preserved vine leaves; 2 teaspoons small capers, rinsed; 3 tomatoes, peeled and seeded; 2 tablespoons shredded parsley leaves; 2 green onions, finely sliced; 30 ml fresh lemon juice, strained; 2 tablespoons shredded mint leaves

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Rather than the usual dolmades-style rolls, I have adapted the idea and steamed the filling in dariole or pudding moulds lined with the vine leaves so when they are turned out, they have a defined shape and elegant appearance. It makes it very easy for serving as all the work has been done beforehand.

Ingredients

4 quails
1 head garlic
1.2 litres

Starter
Snack
Gluten-free

Method

Preheat the oven to 190°C. Remove the quail breast and leg meat from the carcasses and set aside. Roast the quail bones and the head of garlic for 15 minutes