Quail with a pistachio and spinach filling

Recipe provided by Michael Diacono

(serves 4)

Ingredients

• 4 boneless quails
• 8 rashers of streaky bacon
• 400g cooked spinach (you may use frozen spinach leaves)
• 175g shelled pistachio nuts, roughly chopped
• 1 cup fresh breadcrumbs
• 1 clove garlic, finely chopped
• Salt and pepper
• Some grated nutmeg
• Seasoned flour
• Oil for frying
• 1 onion, finely chopped
• 400ml Port or good red wine

Method

1. Drain the spinach well and press out as much of the moisture as possible. 
2. Transfer to a mixing bowl and add the nuts. 
3. Mix in the breadcrumbs and garlic then season with grated nutmeg, salt and pepper.
4. Place the quail flat on a board and season. 
5. Fill with the spinach and roll up well. 
6. Wrap with the bacon rashers and secure with toothpicks.
7. Heat some olive oil in a frying pan. Roll the quail in the flour and fry for a few mins till browned all over. 
8. Add the chopped onion and cook for a few minutes till softened then douse carefully with the Port . 
9. Reduce for 5 mins then transfer to a baking dish covered with foil for reheating later.
10. To serve, heat oven to 200°C and place quail in the oven for 20 mins only. You may cut them down the middle before serving.