Prep:  approx 20 mins
Cook:  approx 30 mins, plus resting time
Serves:  4
Average: 5 (1 vote)
Recipe by: Australian Pears
For a hearty dinner try this whole roasted quail stuffed with pear, coriander, ginger and cashew nuts. This recipe is perfect served with bok choy and greens.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Whole Roasted Quail stuffed with Packham's Triumph Pears, Coriander, Ginger and Cashew Nuts
The Stuffing
The Quail
The Stuffing
  1. For the stuffing, place all the ingredients except the egg and olive oil into a large ceramic bowl and mix well. Add the egg and olive oil, season and stir until the mixture is well combined
The Quail
  1. Pre heat the oven to 200°C
  2. Place the stuffing mixture evenly into the cavity of each bird and close off using a toothpick
  3. Season the birds well with salt and pepper and place them into a large baking tray and into the pre heated oven for 20-25 minutes or until just cooked
  4. Remove the baking tray from the oven and allow the birds to rest for 10 minutes
  5. Meanwhile, place a wok over a medium high heat and add the sesame oil. Add the bok choy and stir fry for 2 to 3 minutes or until just wilted
  6. To serve, divide the stir fried greens onto 4 plates and place a bird on top of each one. Pour over any juices left in the bottom of the baking tray. Serve immediately
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.