Quail wrapped in vine leaves
- 4 rosemary sprigs
- 4 quails
- olive oil, for frying
- 10ml (2 tsp) balsamic vinegar
- 10ml (2 tsp) brown sugar
- 4 vine leaves
Preheat the oven to 170°C.
Stuff a rosemary sprig into each quail and tie its legs together.
Heat the olive oil in a frying pan and add the quails. Brown them all over and add the vinegar and sugar. Allow everything to bubble together. Remove from heat.
Blanch the vine leaves in boiling water for 15 seconds and wrap one around each quail. Put the wrapped quails in a roasting tin, seam-side down, and roast for 15 minutes. 5 Serve with potato rice, carrot ‘stoemp’ and veggies.