Recipe: Hugh Wennerbom.

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main

Australian House & Garden recipe for pancetta-wrapped quail with mushrooms and spinach.

INGREDIENTS

12 quail, boned
12 long slices pancetta
2 tbsp olive oil
½ cup (125ml) chicken stock
80g butter
100g nameko mushrooms
100g chestnut mushrooms
100g very small button mushrooms
100g oyster mushrooms
1 tbsp chopped flat leaf parsley
2 bunches english spinach, trimmed, washed

METHOD

1 Roll each quail (leaving legs exposed) into a log shape. Wrap each with 1 slice pancetta.

2 Preheat oven to 200°C (180°C fan). Heat oil in an ovenproof frypan over high heat. Brown quail all over, then transfer to oven and roast until cooked through, about 10mins.

3 Place stock in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer 7mins or until syrupy.

4 Meanwhile, halve mushrooms if large. Melt 50g butter in a large frypan over high heat. Cook nameko, chestnut and button mushrooms, stirring, until golden, about 5mins. Add oyster mushrooms, cook for 1min or until softened. Add parsley and stir to combine. Season well.

5 Melt remaining butter in a separate frypan. Cook spinach for 1min or until wilted. Divide spinach between serving plates. Top with 2 quail. Spoon mushrooms over and finish with a drizzle of reduced stock.