Name: Macedonian pilinja pecheni (braised quail)
Total time: 30 min
Yield: Serves 4
Ingredients: 30g butter, softened; ½ tsp sea salt flakes; ¼ tsp paprika; ¼ tsp ground nutmeg; 4 quails, backbones removed, spatchcocked; 240ml red wine; 16 (frozen and defrosted are fine) small peeled pearl onions; finely chopped flat-leaf parsley, to serve

A close up of a quail casserole with small white onions and green herbs

30g butter
softened
½ tsp sea salt flakes
¼ tsp paprika
¼ tsp ground nutmeg
4 quails
backbones removed, spatchcocked
240ml red wine
16 (frozen and defrosted are fine) small peeled pearl onions
finely chopped flat-leaf parsley
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. In a small dish, mix together the butter, salt, paprika and nutmeg. Smear the butter mixture all over the quails.
step 2
Heat an ovenproof frying pan (preferably cast iron) over a high heat and brown the quails for 2-3 minutes on each side or until the skins just turn golden brown. Remove and set aside.
step 3
Reduce the heat to medium and pour the wine into the pan. Add the onions and simmer for 4-5 minutes or until the wine has reduced by half.
step 4
Return the quails to the frying pan and roast in the oven for 10-12 minutes or until just cooked through. Sprinkle with some chopped parsley and serve immediately.