Clemengold and cranberry stuffed quails with spicy spinach

Clemengold and cranberry stuffed quails with spicy spinach

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  • 6
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 45 minutes
  • Ernie Els Merlot 2010


  • 6 Woolworths ClemenGold and Cranberry Stuffed Quails*
  • 1 lemon, halved
  • 2 T olive oil
  • 1 t salt
  • 250 ml Woolworths Cranberry and Port glaze
  • For the spicy spinach:
  • 1 T olive oil
  • 6 cloves garlic, sliced
  • 1 chilli, chopped
  • 400 g baby spinach, blanched

Cooking Instructions

Preheat the oven to 180°C.

Place the quails on a baking tray with the lemon. Drizzle with olive oil, sprinkle with salt and roast for 30 minutes.

Baste with the glaze and return to the oven for 15 to 20 minutes, or until golden brown and tender.

To make the spicy spinach, heat the oil in a pan and fry the garlic and chilli until crisp. Pour over the spinach and serve with the quails.

Do your quails in the Weber instead.

For that delicious chargrilled flavour, roast the quails in a Weber over a high heat using the indirect cooking method. Keep the lid of the kettle braai on and cook for 40 to 50 minutes, or until the juices run clear and the meat is no longer pink at the bone.

*Pick up your Woolworths ClemenGold and Cranberry Stuffed Quails from Woolworths. Available at selected stores for the Christmas 2012 season.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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