| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Emp, Ready stead | 1 | Servings | |
INGREDIENTS
| 1 | Quail | |
| 1 | T | Grainy mustard |
| 1 | t | Chopped dill, parsley and |
| sage | ||
| 2 | Cloves garlic, smashed | |
| 3 | Potatoes, peeled | |
| 1 | Double cream | |
| 4 | Broccoli florets, 4 to 6 | |
| 50 | Red wine | |
| Olive oil | ||
| Knob butter | ||
| Salt and pepper |
INSTRUCTIONS
Preheat the oven to 200c/400f. 1 Mix together the mustard, herbs and 1 tbsp olive oil. Seaso and stuff the quail with mixture. Truss with string and rub in a little olive oil. 2 B own in an ovenproof pan with some olive oil and garlic. Add the quail carcass to the pan. Transfer to the oven and roast for about 15 minutes. 3 For the Mash: Peel and dice a potato, and cook in boiling water. Drain and mash with 1 tbsp olive oil and a drop of cream, season. 4 For the Barrel-Shaped Potatoes: Cut one potato in half and into quarters. Using a small knife, turn into barrel shapes. Heat 1 tbsp olive oil in an ovenproof pan, and lightly brown the potatoes. Season and put in the oven for 10-15 minutes to finish cooking. 5 For the Potato Flower: Slice the last potato very thinly and using a plain cutter, make petal shapes. Melt a knob of butter in an ovenproof pan, and add the potato shapes to form a flower shape. Put in the oven for 10 minutes. 6 Cook the broccoli in boiling water for 3-4 minutes. Reduce the red wine and add to the pan juices from the quail. Converted by MC_Buster. Per serving: 570 Calories (kcal); 15g Total Fat; (24% calories from fat); 32g Protein; 72g Carbohydrate; 83mg Cholesterol; 329mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 5414
Calories From Fat: 3777
Total Fat: 426g
Cholesterol: 1630.8mg
Sodium: 13793.4mg
Potassium: 1549.6mg
Carbohydrates: 100.5g
Fiber: 8.1g
Sugar: 2.9g
Protein: 315.3g