Hard yellow cheese (kefalotyri, gruyere etc)
Dry red wine
Salt and pepper
1 jar γiαm gooseberries jam with red wine
1.5 – 2kg small potatoes
Season the quail with the salt and pepper and coat well with olive oil.
Leave in the refrigerator for awhile.
Cut the cheese in small cubes and leave in wine for about an hour.
Fill the quail with the cheese and a bay leaf and sew closed.
Warm the jam in a small pot.
Place a layer of the boiled potatoes and Portobello mushrooms (cut in four pieces) seasoned with salt and pepper
and well oiled on a baking sheet in the pan.
Brush the warmed jam on the quail, place on top of the layered potatoes and put in the oven (air at 180C).
Brush more of the warmed jam every 15mins or so to give the quail a nice crust.
Serve with a nice red wine.