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Roast quail wrapped in vine leaves with grapes and herbed orzo

30 minutes

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1 1/2 hours

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Ostrich lasagne

1 hour

Spring onion confit with Gorgonzola soubise

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

8 purple spring onions
Sea salt and freshly ground black pepper
8 baby onions
1 bulb garlic, halved widthways
2 large sprigs rosemary
8 sage leaves
4 bay leaves
80 g butter
3 T balsamic vinegar
2 T water
baby leaves, to garnish

For the Gorgonzola soubise

300 g white onions, finely sliced
40 g butter
2 bay leaves
4 sprigs fresh thyme
Sea salt, to taste
2 cups cream
150 g Gorgonzola

Method

Preheat the oven to 150°C. Rinse the spring onions well under running water. Dry with a clean tea towel and season. Peel and halve the baby onions and place them, and the spring onions, on a large sheet of tin foil, along with the remaining ingredients, except for the vinegar, water, and baby leaves.

Fold up the sides of the tin foil, add the water and balsamic vinegar and seal. Bake for 30 minutes, or until the onions are soft.

Transfer to a pan and reduce the liquid over a medium heat until the liquid emulsifies and thickens slightly, about 15 minutes.

Gently heat the soubise and spoon onto a plate. Scatter over the onions and sauce and garnish with the baby leaves.

To make the Gorgonzola soubise, sweat the onions in the butter with the herbs and a good sprinkling of salt. Add the cream and bring to the boil. Simmer until slightly thick. Blend well, adding the Gorgonzola while blending. Adjust the seasoning and strain.

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Spring onion confit with Gorgonzola soubise

Spring onion confit with Gorgonzola soubise

Ingredients

Method