Quail stuffed with Fruit & Nuts, on a bed of Mashed Potato

Ingredients:

• 6 Quail
• 1 packet of Fruit Salad Dried Fruit
• ½ cup of Pecan Nuts
• 6 slices of Prosciutto
• 1 tbsp of Butter
• McCormick Roast Rub Cranked Spices seasoning for Chicken & Pork
• 6 Large Potatoes
• Salt to Taste
• 1 tbsp Butter or to taste
• Milk to consistency of a paste
• Horseradish cream to taste about ½ teaspoon

Method:

1. Clean quail and wash.
2. Stuff quail with fruit making sure each quail gets an assortment of all the fruits.
3. You can cut the fruit if you like or leave it whole.
4. Add one or two pecans and a small dollop of butter inside the bird.
5. Wrap a slice of prosciutto around the bird and close the legs together with a string or a toothpick.
6. Season with the roast rub to taste and a further dollop of butter over the top.
7. Bake in oven of 180°C for 20 minutes, and then turn up the heat to 200°C for a further 5 minutes to crisp the bird and prosciutto.

Potatoes

1. Wash potatoes and peel.
2. Place in a pot of water and bring to the boil until tender.
3. When tender, drain water and mash with butter and milk until desired consistency is reached.
4. Add horseradish cream to potato to taste, (add a small amount at a time to taste) be careful not to add to much as it will be too strong and hot in taste.
5. Serve quail on top of potato