Baked Quail & Gorgonzola Sauce


Caramelised Onions

  • 2 tbspn olive oil
  • 2 onions, sliced
  • 1 bay leaf
  • 1 tspn dried oregano
  • 1 tbspn balsamic vinegar


  • 4 – 6 quails, deboned
  • ¼ tspn sweet paprika
  • 24 slices streaky pancetta
  • 50g pinenuts, toasted, chopped
  • 1 tbspn olive oil

Gorgonzola Sauce

  • 80g gorgonzola dolce, crumbled
  • 125g mascarpone
  • 300ml thickened cream
  • 3 thyme sprigs
  • micro greens – to serve


Caramelised Onions

  • heat oil in a medium saucepan over medium heat. Cook onions for 5 minutes. Add bay leaf and oregano. Cook until onion is very soft and golden. Stir in vinegar. Season. Cool.


  • Rub quails all over with paprika. Season well.
  • Lay four slices of pancetta, slightly overlapping, side by side. Place a quail in the centre, skin-side down. Top with one-sixth (approximately 2 tbspn) of the onion mixture. Sprinkle pinenuts on top. Fold quail in half lengthways to enclose filling. Roll pancetta to wrap quail. **
  • Preheat oven to 180C and line an oven tray with baking paper.
  • Heat oil in a large frying pan over medium-high heat. Add pancetta-wrapped quails and cook for 2 minutes, turning, until browned all over. Transfer to prepared tray and bake for 20 minutes. 

Gorganzola sauce

  • stir all ingredients in a medium saucepan over medium-high heat for 5 minutes or until smooth and well combined
  • Serve quails garnish with micro herbs.


  • 4 or 6 quails – I per person


  • Quails can be prepared up to end of step 3 a day in advance. Store in an airtight container in the refrigerator.                                                                                                                                                                  

From My Kitchen Rules 2013 – Jake and Elle

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