Ingredients

• 4 salad onions, bulbs peeled
• 50g unsalted butter
• 1 sprigthyme
• 1 sage leaf
• 1 bay leaf
• 2 tablespoons water

• 1 tunnel boned quails
• 30g butter
• Zest of ½ a lemon
• 2 lapsang sou chong tea bags
• 1 teaspoon chopped sage
• 1 teaspoon chopped tarragon
• 1 sprig thyme

• 30g butter
• 2 slices prosciutto, finely chopped
• 1 brown onion, finely chopped
• 1 tablespoon chopped tarragon
• 2 tablespoons plain flour
• 2 cups chicken consommé
• Juice of ½ a lemon
• Juice of ½ an orange
• 1 tablespoon balsamic vinegar

• 20g butter
• 150g swiss brown mushrooms
• Baby chive cress, to garnish

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Method

1. Preheat oven to 180°C.

2. For onion, place bulbs into a ceramic oven-proof baking dish. Add butter, thyme, sage, bay leaf and water. Cover with foil and place onto a baking tray. Bake for 35 minutes or until soft.

3. For quail, stuff inside of quail with butter and lemon zest. Place onto a sheet of foil and sprinkle tea, sage, tarragon and thyme around the quail. Wrap up and place onto a baking tray. Bake for 20–25 minutes or until cooked. Rest in foil for 5-6 minutes. Remove zest from inside the quail and discard smoking mixture. Cut into 4 portions.

4. For sauce, heat butter and oil in small saucepan over a medium heat. Pan fry prosciutto for 2–3 minutes or until crispy. Add onion and tarragon and cook for 2–3 minutes or until soft. Stir in flour. Slowly add consommé and cook stirring occasionally until thickened. Add lemon juice and orange juice and cook over a low heat for 15 minutes or until reduced. Add balsamic and remove from heat. Strain.

5. For mushrooms, melt butter in a small frying pan. Add mushrooms and cook for 4–5 minutes until soft.

6. To serve, arrange cut pieces of quail on a serving plate, dress with mushrooms and drizzle with sauce. Place onions to the side and garnish with baby chive cress.