Ingredients
Method
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Softened butter 210 g
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Garlic puree 20 g
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Rosemary sprigs, leaves only 10 g
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Oregano sprigs, leaves coarsely torn 15 g
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Sage sprigs, leaves coarsely torn 20 g
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180g Jumbo quail 10 x
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Slices prosciutto 10 x
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Water 800 ml
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Milk 250 ml
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Polenta 170 g
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Finely grated parmesan 40 g
Preparation
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Method
- Melt butter in a saucepan over high heat, then cook until it turns nut-brown (2-4 minutes). Add 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.
