Name: Baked Quails Stuffed with Rice, Pine Nuts and Preserved Lemons with a Spiced Tomato Sauce
Yield: Serves 6 or 12
Cuisine: Australian
Ingredients: 1 teaspoon black peppercorns, cracked; seeds of 4 cardamom pods, ground; 1 teaspoon sea salt; 1 Preserved Lemon, finely chopped; 2 teaspoons cummin seeds, roasted and ground; 200 ml white wine; 1 brown onion, minced; 250 ml olive oil; 2 teaspoons black peppercorns, freshly ground; 8 large ripe tomatoes; 12 large quails, boned out; 1 stick cinnamon; 5 cloves garlic, unpeeled; 2 litres chicken stock; 100 ml olive oil; 3 tablespoons finely minced brown onion; 1½ cups cooked long grain rice; 150 g pine nuts, lightly roasted; 1 teaspoon ground cinnamon; 24 prepared vine leaves; 3 tablespoons flat parsley leaves, shredded; 1 tablespoon minced garlic

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.