Thanks to Cazador restaurant in Mt. Eden

Quail
8 quail
24 rashers of bacon

Stuffing
8 rashers of bacon
1 turkey breast, cut into strips
2 small julienned zucchini
2 small julienned carrot
16 dried apricot slices, cut into strips
4 cloves garlic, minced
Juice and rind of 1 lemon
1 tbsp dried sage
Chopped fresh parsley
Salt & pepper to taste
2 tbsp oil

Mix all ingredients in a bowl and divide into 8 then roll into balls. Wrap each stuffing ball in a single rasher of bacon and set to one side while you prepare the quail.

Remove the wishbone from each quail.Cut down the sternum cutting the breast meat from the bone, being careful not to cut through the skin when you get to the backbone. Cut between the skin and the backbone, so both halves of the quail are joined with skin. Place 2 rashers of bacon vertically and the 1 rasher bisecting the two.Place the quail in the middle on the join.

Put the stuffing wrapped in bacon between the breasts of the quail and fold the breast meat over the stuffing. Wrap the bird with the bacon bringing the horizontal rashers over the bird diagonally. Place the birds in a baking tray with a cup of wine.Sprinkle with cheese, chopped parsley and chilli flakes. Cover with foil. Make a hole in the foil to act as a vent.

Cook at 190C for 30 min or until done. Serve with cous cous and a berry sauce.

Thanks to a Deco Restaurant in Whangarei.

Ingredients
4 Quail
2 tbsp honey
2 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 tbsp Red wine
½ fresh pomegranate (optional)

Rice Pilaf
1 shallot, finely chopped
50g butter
200g black rice (long grain rice is ok)
500mls chicken stock

Coconut Sauce
1 shallot (finely chopped)
2 kaffir lime leaves
1 tbsp coconut (lightly toasted)
100mls white wine
200mls Coconut cream
1 lime

Method
For the marinade Combine one tablespoon each of honey, molasses & vinegar then pour over the Quail, which can be roasted whole or in two halves, let marinate for two hours

Sweat the Shallot then add the coconut, Lime leaves & White wine reduce a little then add coconut cream simmer for five minutes then season to taste with fresh lime & salt then strain through a sieve.

Take 1 tablespoon each of honey, molasses, vinegar, red wine & juice from the pomegranate (reserving the seeds) reduce over a low heat to a runny syrup

Sweat the shallot in butter add the rice & cook for two minutes over a low heat then add the stock & cover, simmer till the liquid has gone & the rice is tender, add salt & herbs to taste

Assembly
Roast or panfry the quail to medium rare then let rest. On four warm plates place a spoon full of rice then top with the rested quail, drizzle with the pomegranate syrup & seeds. Heat the coconut sauce & foam with a stick blender & pour over the quail, garnish with shredded lime leaves.