Roasted quail with rosemary scented chestnut stuffing

METHOD
Melt 50g butter in a pan with the fresh thyme, add the sliced red onions and cook on medium heat for 5 minutes. Wet with the sherry and season with salt and pepper. Discard the thyme and cook for further 3–4 minutes, set aside.

To make the stuffing, place 100g butter in a pan, and the rosemary, and cook on low for 5 minutes to infuse. Discard the rosemary and add the chopped onion, cook for 3–4 minutes and add the chopped chestnut and the breadcrumbs and mix well. Take off the fire, season with salt and pepper and add the lightly beaten eggs.

Stuff the 4 quails and season with salt and pepper. Place on baking tray and bake at 180C for 15 minutes. Wet with the white wine halfway through the cooking time.

Cut the pomegranate in half and take the seeds and juice, making sure you discard the membrane.

Melt the rest of the butter gently with the ground nutmeg and let it infuse for 10 minutes.

Meanwhile, bring some salted water to boil and blanch the cleaned sprouts for 2 minutes. Drain and toss in the nutmeg infused butter, and the pomegranate seeds, and serve.

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