| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 1 |
|
Quail |
| 1 |
tb |
Grainy mustard |
| 1 |
ts |
Chopped dill; parsley and sage |
| 2 |
|
Cloves garlic; smashed |
| 3 |
|
Potatoes; peeled |
| 1 |
dr |
Double cream |
| 4 |
|
Broccoli florets; (4 to 6) |
| 50 |
ml |
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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