Ingredients

• Stuffing
• 1 onion, finely chopped
• 125g butter
• 1/2 cup pine nuts
• 1 cup pearl barley
• 1 teaspoon cumin seeds
• juice and zest of 1 lemon
• 1 cup currants salt and freshly ground black pepper
• 3 cups water
• 8 quails
• 1/2 cup extra virgin olive oil
• 1/4 cup verjuice
• salt and freshly ground black pepper
• 16 grape vine leaves

Method

Stuffing

Preheat oven to 150 C In a large casserole dish saut

Method