Food styling Raphaella Frame Food production Marlene van der Westhuizen Photograph Jac de Villiers Ingredients: for the stuffing 100g chèvre cheese 100g cashew nuts, chopped and lightly toasted handful of leeks, lightly braised in butter 200g green olives, pitted and chopped 200g artichoke hearts, chopped 1 small red or green chilli, seeded and chopped (Combine all the ingredients in a bowl.) 6 quails, deboned, cleaned 18 thin slices of prosciutto 12 fresh sage leaves 50ml olive oil 2 red onions, peeled and roughly sliced 2 cloves garlic, chopped 2 large carrots, peeled and chopped bouquet garni 300ml chicken stock 300ml red wine salt and black pepper Directions: Remove the oily pope’s nose from each quail and remove the wing tips. Put some of the stuffing into each quail’s cavity and top with a slice of prosciutto and a sage leaf. Truss the birds with string. Coat the bottom of a large, heavy-based pan with olive oil and sauté the onions until slightly caramelised. Add the quails and lightly brown them on both sides. Add the garlic, carrots, bouquet garni and remaining prosciutto, and fry together for about five minutes, until the prosciutto is slightly crispy but not dry. Pour the stock and wine into the pan and bring to a slow simmer. Gently cook over a low heat until the quail meat almost falls off the bones. Remove from the pot and keep warm. The sauce should be quite thick; if necessary, reduce until it is the right consistency. Season and pour over the birds. Garnish with the remaining sage leaves and serve with creamy polenta. Recommended wine pairing: Crystallum Peter Max Pinot Noir 2008 Serves 6 This recipe is from the February 2011 House and Leisure Food issue.