Quail Saltimbocca

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil

4 jumbo quails

8 slices of prosciutto

8 thin slices of prosciutto

8 sage leaves

Plain flour, for dusting

100ml white wine

1 tbsp currants

125ml hot chicken stock

20g cold butter

Method

Place the currants in the hot stock and let steep for 15 minutes.

Using kitchen scissors, butterfly the quail by removing the backbone, then flattening with the palm of your hand. Carefully remove the breast bones and wingtips.

Wrap each deboned quail with two pieces of prosciutto, top with two sage leaves and fasten with a toothpick.

Heat the oil in a large frying pan over medium-high heat. Lightly dust both sides of the quail with the flour, then add to the pan and cook for two minutes. Turnover and cook for a further two minutes, then remove and place on a plate, keeping warm.

Deglaze the pan with the wine and bring to a boil. Add the stock and currents then cook until reduced by one-third. Whisk in the cold butter until glossy. Pour over the quail and serve with polenta, mash or simple steamed green.