Clarissa Dickson Wright, Johnny Scott

Quail Stuffed with Feta and Fenugreek

Preparation info
  • Serve

    1

    per head
    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

Here is a Cypriot recipe which Uses fenugreek; it grows wild on the Trodos mountains of Cyprus. The Indians use fenugreek extensively, calling it methi. Feta is made from local ewes’ milk. Try and buy mature feta or another similar ewes’ milk cheese.

Ingredients

  • bunch of fenugreek
  • 8 ounces feta cheese (about 2 cups crumbled)

Method

Chop the fenugreek and the cheese together and season. Rub the quails inside and out with salt and pepper. Heat some oil in a heavy ovenproof pan for which there is a lid, and brown the quails all over. Remove and let cool a little. When the birds are cool enough to handle, stuff with the feta mixture.

Preheat the oven to