Roasted quail with quinoa and parsley salad and grilled figs:
Serves 4

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Ingredients:
4 large quails
estra virgin olive oil
190g quinoa
500ml chicken stock
6 spring onions (shallots), chopped
1 cup firmly packed flat-leaf parsley leaves
2 tablespoons pine nuts, toasted
2 tablespoons currants
1 teasponn grated lemon zest
1 tablespoon lemon juice
4 figs, halved

Method:
Preheat the oven to 200 degrees celcius. Brush the quails with a little oil and cook over high heat in a non-stick frying pan until golden all over, then place on an oven tray. Roast for 10 minutes until tender. Rest in a warm place for 10 minutes, then cut each quail into 4 pieces.

Meanwhile, combine the quinoa and chicken stock in a saucepan, add salt to taste, bring to the boil, then simmer, covered, over medium heat for about 10 minutes or until most of the stock is absorbed and the quinoa is tender. Remove the lid and stir over heat until all the stock is evapourated. Remove from the heat and cool.

Add the spring onions, parsley, pine nuts, currants, lemon zest and juice and 1 tablespoon of oil to the cooled quinoa. Season to taste and stir to combine.

Brush the figs lightly with oil and grill until golden. Serve the quail on a bed of quinoa salad with the grilled figs to one side.

Quail Farcite:

Ingredients:
Sauce:
Bones from quails
1 tablespoon extra virginolive oil
2 garlic cloves
1 small onion, diced
1 tablespoon plain flour
1 cup of Port
¼ cup of Brandy

Quails:
8 de-boned quails (keep bones for sauce)
1 cup Arborio rice (cooked)
1 teaspoon sage, chopped
250g duck Pate'
4 rashers of bacon cut in half
1 tablespoon extra virgin olive oil
½ cup butter
1 large onion, sliced
Pinch of salt
Pinch of pepper

Method:
Preparing the sauce
Clean and de-bone quails, pat dry and put aside. In a saucepan add oil, garlic and onion. Add bones from the quail and sift flour over bones and lightly sauté until lightly brown. Then add the port, brandy and water (enough to cover bones). Cover and simmer for 1 hour or until liquid has thickened slightly. Separate liquid from bones by using a strainer. Discard bones and place liquid in a saucepan.

Preparing the quails
Mix rice, sage, salt and pepper with pate. Place quails skin facing down and spread 1 tablespoon of rice mixture to each quail. Fold each quail in half and hold ends together with a toothpick. Heat oil and butter into a fry pan and shallow fry until golden brown.

Prepare your oven tray by laying sliced onions evenly on the tray. This will prevent the quails sticking to the bottom of the tray. Place the quails onto tray and place a slice of bacon over each quail. This will prevent the delicate breast from drying while baking.

Bake for 20 minutes in a moderate oven.

Before serving re-heat sauce and pour over quail.

Fried Quail with Soba Noodles and Asian Dressing:
Serves 4

Ingredients:
Serves 4
1 pkt Wangara Quail
1 pkt Soba Noodles (available from Asian grocers)
20ml Mirin
10ml Soy Sauce
1 tsp Garlic
1 tsp Ginger
1 tsp Gangelgal (available from Asian Grocers)(optional)
1 Zucchini
1 Carrot
1 Red (Spanish) Onion
1 Red Chilli (finely chopped)
1 bunch fresh Coriander

Method:
Step 1
Cook off Soba Noodles as per packet instructions. De-bone Wangara quail & cut each in half, then dust with seasoned plain flour. Place Mirin, Soy sauce, Garlic, Ginger, Gangelgal & Red Chilli into bowl & mix. Cut Carrot, Zucchini and Red Onion Julienne style, Blanch & cool off in iced water, then drain.
Step 2
Place Soba noodles on plate, add Julienne Vegetables on top. Meanwhile, fry Wangara Quail for approximately 3min then drain. Arrange half's on each plate. Drizzle Asian dressing around base & top with fresh coriander.

Quail Salad with Fried Quail Eggs

Ingredients:

2 large quail butterfly
salt and pepper
2 tblsp extra virgin olive oil
1 tblsp rosemary needles
4 quail eggs
3 waxy potatoes skin on
12 small olives
1 tbsp chopped parsley
2 small handfuls salad leaves
4 slices pancetta
2 tsp verjuice
1 tsp balsamic vinegar

Method
Rinse quail and pat dry. Season with salt and pepper and brush with olive oil. Scatter with rosemary needles and leave at room temperature for at least 10 minutes. Heat barbecue or grill to maximum temperature

Cook potatoes in lightly salted water until tender. When cool peel and cut into pieces. Place in salad bowl and drizzle with the rest of the olive oil, olives, chopped parsley and salad leaves. Toss and set aside.

Place quail on grill, skin side to heat for first three to four minutes. Turn and complete cooking for another 4 to 5 minutes.

While quail is cooking, fry pancetta slices until crisp then add to the potatoes. Divide the contents of the bowl between two plates.

Carefully crack and slide each quail egg into the pan to cook in the pancetta fat. This will take about one minute. Lift out and rest on the plate.

Remove quail from grill, cut into pieces and place on top on salads. Drizzle quail with the verjuice and balsamic vinegar and top with the quail eggs.