Caxton magazines staffBrothers-in-law Rodger Gilson and Johan Billman have perfected the art of making their own shiraz, Rohan Roi (rohanroi.co.za) – in a converted pigeon coop in Pretoria! While both have a passion for food, Johan is also a chef and owner of Van Wouw Catering (083 651 4235)
INGREDIENTS
For the stuffing:
- 1 red onion, finely diced
- olive oil
- 300g assorted mushrooms like shiitake, portabellini and oyster, finely chopped
- 10g fresh thyme
- 10g fresh sage
- 50g prunes, pips removed, finely chopped
- 1 lemon, zest and juice
- salt and milled black pepper
- 100g smooth cream cheese
- 50g fresh breadcrumbs
For the quails:
- 6 quails, deboned
- salt and milled black pepper
- olive oil
- 30ml lemon juice
- 15ml fresh thyme, chopped
For the red wine sauce:
- 500ml red wine
- 250ml dry white wine
- 500ml quality chicken stock
- salt
- 15ml cornflour mixed with 30ml cold water
To serve:
- couscous
- stir-fried vegetables
METHOD
1. To make the stuffing: fry the onion in olive oil. When it turns glossy, add the chopped mushrooms and fry for 4–5 minutes. Add the thyme, sage, prunes and lemon zest and juice. Season with salt and pepper and cook for 2 minutes. Remove from the heat and leave to cool.
2. When the mixture is cold, add the cream cheese and breadcrumbs and mix well to combine.
3. Preheat the oven to 180°C.
4. To prepare quails: wash them and sprinkle with a little salt and pepper. Stuff them with the mushroom stuffing and secure the openings with a toothpick. Place them on a baking tray, drizzle with a little extra olive oil, lemon juice and chopped thyme. Bake for 40–45 minutes.
5. To make the wine sauce: place the red and white wine in a pot over a medium heat and reduce to half the volume. Add the chicken stock and reduce to about 350ml. Season to taste, thicken with the cornflour mixture and cook for 4–5 minutes.
6. Serve the quail on a bed of couscous and stir-fried vegetables accompanied by the red wine sauce.
This recipe serves 6.
