Basil Scented Quail Recipes

Steps:

• Preheat the oven to 400°.
• In a small food processor, combine the basil and garlic cloves and process until a paste begins to form. With the motor running, add the 1/4 cup olive oil in a slow, steady stream, processing until a smooth paste forms.
• On a lightly floured work surface, roll out the puff pastry into a 12x15 rectangle, marking the center at top and bottom, making an imaginary line. Spread the basil paste thinly over the pastry surface. Roll the 2 narrow ends of the pastry sheet inward, not too tightly, brushing with a little olive oil to help it hold together. When the rolls meet at the center, press together very lightly, then place in the freezer for 20 minutes.
• Lightly oil a baking sheet. Remove the pastry roll from the freezer, place on a work surface, and cut crosswise into 3/8-inch pieces. Transfer each piece to the prepared baking sheet, cut side down. Sprinkle with a little sea salt and pressing very lightly to adhere the salt.
• Bake until golden, about 15 minutes. Using a spatula, transfer the pastries to a rack and let cool completely before serving.

Steps:

• Cut the lemon into quarters, then on each quarter, cut in half crosswise.
• Take a little of the basil and push into the cavity of the quail, then add the lemon, then add more basil until full, repeat for all birds.
• Place any remaining basil into the baking dish and place birds on top.
• Rub the tops of the birds with olive oil.
• Sprinkle or grind salt over the birds.
• Roast at 180 degrees celcius for approx 20 minutes.
• Check for doneness.
• If nearly done, grill for approx 10 minutes, until golden.
• Crumble the feta over the top, as much or as little as you like.