Sports Calendar

ROAST QUAIL ON POLENTA

This is an ideal main course if you want to spend time with your guests, because what preparation there is, you do in advance, putting the birds in to roast just before the first course. If you don’t have time to do the mushroom stuffing, don’t worry: the result will still be delicious. This is a perfect partner for red burgundy, Rioja, Ribera del Duero and classy cabernet sauvignon-based reds, including Bordeaux.

Serves 6

12 small quails or 6 large ones
Fresh sage leaves, if not making the stuffing
3-6 cloves of garlic, if not making the stuffing Up to 24 rashers of streaky bacon Olive oil

For the polenta
Sunflower oil
350g quick-cook polenta (such as the Merchant Gourmet brand)
90g freshly grated parmesan cheese
25g butter
½tsp salt
Freshly ground black pepper

For the mushroom stuffing (optional)
1 medium onion, finely chopped
50g butter
200g mushrooms, wiped and chopped
100g white breadcrumbs
1½ tsp fresh sage, chopped
Salt and pepper
1 small egg, beaten

For the stuffing, fry the onion in the butter until it starts to soften, then add the mushrooms and continue until both are cooked. Remove from the heat and add the breadcrumbs, sage, seasoning and, finally, the egg (if you have only a large egg, don’t use all of it). Leave to cool.

Preheat the oven to 220C/425F/Gas Mark 7. If you have 9cm-12cm baking tins or trays (eg mini-quiche or yorkshire-pudding tins), brush them with the sunflower oil according to the number of quail. Alternatively, oil a large flat tin or roasting tin.

Make the polenta according to the packet instructions, adding the parmesan, butter, salt and pepper as soon as you’ve put the polenta grains into the liquid. Spoon the cooked polenta into the prepared tin(s) and even out the surface with a knife. Leave to cool. If you have used one large tin, cut out the appropriate number of rounds of polenta and place them in an oiled roasting tin.

Stuff the quails with the mushroom mix, if using, or season their insides and insert 1-3 sage leaves and ¼-½ clove of garlic into each (depending on the size of the leaves and the birds). Wrap each bird in 1-2 bacon rashers, tucking the ends underneath, securing with a cocktail stick if necessary.

Put the birds on the polenta discs and pour a little oil over each. Roast for 35-40 minutes if stuffed, 25-30 minutes if not. Rest for 7-10 minutes before serving, accompanied with fresh green vegetables.

TARTEAU CITRON

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