Baked Quails Stuffed with Rice, Pine Nuts and Preserved Lemons with a Spiced Tomato Sauce

Name: Baked Quails Stuffed with Rice, Pine Nuts and Preserved Lemons with a Spiced Tomato Sauce
Cuisine: Australian
Ingredients: 150 g pine nuts, lightly roasted; 3 tablespoons flat parsley leaves, shredded; 1 Preserved Lemon, finely chopped; 1 teaspoon sea salt; 1 tablespoon minced garlic; seeds of 4 cardamom pods, ground; 1 teaspoon ground cinnamon; 1½ cups cooked long grain rice; 100 ml olive oil; 3 tablespoons finely minced brown onion; 200 ml white wine; 1 teaspoon black peppercorns, cracked; 2 teaspoons cumin seeds, roasted and ground; 1 stick cinnamon; 1 brown onion, minced; 250 ml olive oil; 5 cloves garlic, unpeeled; 8 large ripe tomatoes; 2 litres chicken stock; 12 large quails, boned out; 24 prepared vine leaves; 2 teaspoons black peppercorns, freshly ground

Preparation info

Serves
6 or 12

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This recipe is another popular adaptation tomato sauce of the flavours of northern Africa suited to our style of cooking. The most difficult part of this preparation is boning out the quails but if you can buy them already boned, the rest is relatively easy. This dish is quite versatile in that it can be served as an entrée (1 bird each) or as a main course (2 birds each) or as part of a centre-table spread where there are many things to taste.

Ingredients

Oceania
Australia
Main course
Gluten-free

Ingredients

Method