Quail with Rice and Olives
|Olive oil||1 Tablespoon|
|Butter||1 Ounce (30 Gram)|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Quail||8 , cleaned|
|Chopped rosemary||3 Teaspoon|
|Black pepper||To Taste|
|Dry marsala||9 1⁄2 Fluid Ounce (300 Milliliter)|
|For olive rice|
|Rice||12 Ounce, cooked (375 Gram)|
|Butter||2 Ounce, chopped (60 Gram)|
|Mortadella slice||6 , chopped|
|Pitted black olives||3 Ounce, chopped (90 Gram)|
|Grated parmesan cheese||3 Tablespoon|
|Chopped basil||3 Tablespoon|
1. Heat oil and butter in a frypan and cook onions and garlic over a low heat for 3 minutes, or until ontons soften.
2. Add quail to pan and cook over a high heat until brown on all sides. Add sage, rosemary and black pepper to taste.
3. Stir in Marsala, bring to the boil and simmer for 20 minutes or until quail is cooked.
4. To prepare rice, place rice, butter, mortadella and olives in a saucepan and heat gently, stirring, until butter is melted. Mix in Parmesan cheese and basil. To serve, arrange rice on serving plate, top with quail and spoon a little of the pan juices over.