Roasted Quail with Oyster Stuffing
Stuff each quail with 2 or 3 oysters, a thin slice of lemon, some butter and salt & pepper. Cover in smokey bacon or pancetta. Roast for about 20 minutes in a 230 C oven. (preheated of course) Then take off the bacon, turn on the grill and brown them in another 5 minutes or so. A thermometer is nice to make sure they are thoroughly cooked. (Although I'm not sure at what temperature that is. If you would try this I suggest you find out before you start. Unlike me :-) )
This recipe comes from Johannes van Dam. When I later searched the internet I couldn't find anybody else who'd done this. Haha.
I know real foodies say the fewer ingredients the better. And I didn't want to spent too much time on these 2 experimental quails, so this recipe was exactly what I wanted. But a next time I will add some fermented black beans, spring onion, ginger and shaoxing ricewine for sure. I think it will be a winner then. ;-)