Honey-basted Whole Quail Stuffed With Roquefort

Honey-basted roasted quail painted with pomegranate syrup and aniseed myrtle and stuffed with Roquefort cheese; served on a bed of interesting leaves dressed with an extra virgin and aged balsamic vinaigrette

4 quail, unboned
4 heaped tsp Roquefort cheese
Pomegranate syrup
Australian aniseed myrtle
Soft honey for basting

‘Interesting leaves’ could include a mix of: rocket; mizuna; baby spinach, shredded cos or butterhead lettuce; bok choi; watercress, corn salad. Dress at the last minute with a 50/50 blend of aged (at least 6 years) balsamic vinegar and good extra virgin olive oil.

Preheat oven to 240°C.
Loosely stuff each quail with a heaped teaspoonful of Roquefort. Place the quail in a shallow ovenproof dish. Using a pastry brush, paint each one lightly with the Pomegranate syrup. Scatter a generous pinch of powdered Cherikoff aniseed myrtle over each one. Place in oven. After 5 minutes, remove and drizzle honey over the quail. Roast for 20 minutes, basting twice with the honey and juices from the dish. Allow to rest for 5 minutes.
Arrange on large plates and surround with the dressed leaves.