Roast Peri Peri Quail with Polenta
Quail is Queen in this doozy!! Keep the sides simple and allow the quail to steal the show.
Ingredients
Method
-
Softened butter 210 g
-
Rosemary sprigs, leaves only 10 g
-
Oregano sprigs, leaves coarsely torn 15 g
-
Sage sprigs, leaves coarsely torn 20 g
-
180g Jumbo quail 10 x
-
Slices prosciutto 10 x
-
Water 800 ml
-
Milk 250 ml
-
Polenta 170 g
-
Finely grated parmesan 40 g
Preparation
-
Method
- Melt butter in a saucepan over high heat, then cook until it turns nut-brown (2-4 minutes). Add KNORR Professional Garlic Puree, herbs and KNORR Portuguese Peri Peri Sauce GF. Transfer to a bowl and set aside.
- Wash quail and pat dry with absorbent paper, wrap each in a slice of prosciutto, then transfer to a small roasting pan.
- Brush quail with spiced herb butter, season and roast until golden and just cooked through (20-25 minutes). Set aside to rest for 5 minutes.
- For polenta, mix water and KNORR Concentrated Liquid Stock, bring stock and milk to the boil in a saucepan over high heat. Add polenta in a thin, steady stream, whisking continuously until incorporated, then reduce heat to medium-low and cook, whisking occasionally, until thick.
- Before serving, whisk in parmesan and butter and season to taste.
- Divide polenta among warmed plates, top with quail, spoon herb butter on top.