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Pan-fried Quail with Forcemeat Stuffing, Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup 2013-08-06 https://www.metro.ca/userfiles/image/recipes/cailles-pommes-terre-fromage-lait-cru-bruxelles-pomme-ketchup-6377.jpg PT55M PT55M PT1H50M

Applesauce: Peel and cut up apples. Cook them over low heat in a pan with a little water, lemon juice and star anise. When done, remove star anise and purée apples with a food mill. Set aside.Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.Stuffing: In a skillet over medium-low heat, sweat shallot in butter.In a bowl, combine shallot, garlic, prunes, ground chicken and pork, walnuts, herbs, salt, pepper and lemon juice.In a large skillet, cook stuffing. Adjust seasoning. Set aside.QuailRemove legs and breasts.In a large skillet over medium-high heat, fry legs in oil and butter 5 minutes or so. Add onion and brown 1 minute.Add breasts and fry 2 minutes or so. Add celery, carrot and chicken broth. Simmer 1 - 2 minutes.Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Cook until tender. Drain. Mash. Stir in cream, butter and cheese. Season and set aside.Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.Presentation: In each plate, lay a quail leg and breast over stuffing, drizzle with pan juices and accompany with mashed potatoes and Brussels sprouts. Serve with fruit ketchup and apple sauce.

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apple sauce: 2 apples fresh-squeezed lemon juice 2 star anise raw fruit ketchup 1 celery stalk, peeled and diced 1 pear, peeled and diced 2 Tomato, peeled, seeded and diced 1 tsp. (5 mL) honey 2 tsp. (10 mL) white wine vinegar crushed cinnamon to taste crushed chilli peppers to taste stuffing 1 shallot, chopped butter as needed 1 small garlic clove, chopped 3 prunes, pitted and chopped 3 oz (75 g) ground chicken 3 oz (75 g) ground pork 1/4 cup (60 mL) walnuts, chopped 3/4 tsp. (3 mL) chopped parsley 3/4 tsp. (3 mL) chopped thyme Salt and pepper to taste lemon juice to taste quail 4 quails 1 Tbsp. (5 mL) butter 1/4 cup (60 mL) extra virgin olive oil 1 onion, thinly sliced 1 celery stalk, thinly sliced 1 medium carrots, thinly sliced 1/2 to 3/4 cup (125 to 200 mL) chicken broth mashed potatoes: 6 medium potato, peeled 1/2 cup (125 mL) 35% m.f. cream 1 Tbsp. (15 g) butter 3 oz (100 g) raw milk cheese, diced brussels sprouts: 3/4 lb (340 g) brussels sprouts extra virgin olive oil as needed 1/4 cup (60 mL) nuts, chopped

Pan-fried Quail with Forcemeat Stuffing, Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

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servings

0:55

Preparation

0:55

COOKING

1:50

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

apple sauce:

2

apples

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stuffing

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3 oz
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ground pork

1/4 cup
(60 mL)
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Imprimer ma sélection

Preparation

Applesauce: Peel and cut up apples. Cook them over low heat in a pan with a little water, lemon juice and star anise. When done, remove star anise and purée apples with a food mill. Set aside.

Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.

Stuffing: In a skillet over medium-low heat, sweat shallot in butter.

In a bowl, combine shallot, garlic, prunes, ground chicken and pork, walnuts, herbs, salt, pepper and lemon juice.

In a large skillet, cook stuffing. Adjust seasoning. Set aside.

Quail

Remove legs and breasts.

In a large skillet over medium-high heat, fry legs in oil and butter 5 minutes or so. Add onion and brown 1 minute.

Add breasts and fry 2 minutes or so. Add celery, carrot and chicken broth. Simmer 1 - 2 minutes.

Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Cook until tender. Drain. Mash. Stir in cream, butter and cheese. Season and set aside.

Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.

Presentation: In each plate, lay a quail leg and breast over stuffing, drizzle with pan juices and accompany with mashed potatoes and Brussels sprouts. Serve with fruit ketchup and apple sauce.

Source : Metro

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Pan-fried Quail with Forcemeat Stuffing, Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

Ingredients

LARGE GALA, GRANNY SMITH OR GOLDEN DELICIOUS APPLES OR LARGE SEEDLESS NAVEL ORANGES

LARGE GALA, GRANNY SMITH OR GOLDEN DELICIOUS APPLES OR LARGE SEEDLESS NAVEL ORANGES

LARGE GALA, GRANNY SMITH OR GOLDEN DELICIOUS APPLES OR LARGE SEEDLESS NAVEL ORANGES

ORGANIC AMBROSIA APPLES

SELECTION LEMON JUICE

BILLY BEE HONEY

ORGANIC MEADOW BUTTER

GAY LEA GRASS-FED BUTTER

LOCAL GARLIC 115 g

MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH CHICKEN BREAST FILLETS OR CUTLETS BONELESS SKINLESS

BUTTERBALL

BUTTERBALL FRESH TURKEY DRUMSTICKS OR THIGHS

BUTTERBALL

YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN, CHICKEN DRUMSTICKS OR LEG QUARTERS

MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH CHICKEN BREAST FILLETS OR CUTLETS BONELESS SKINLESS

SELECTION LEMON JUICE

ORGANIC MEADOW BUTTER

GAY LEA GRASS-FED BUTTER

SWEET ONIONS 3 lb

LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g

LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g

BABY CARROTS 907 g

LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g

LPC CREAMER POTATOES

LPC CREAMER POTATOES

LPC CREAMER POTATOES

LPC CREAMER POTATOES

LPC CREAMER POTATOES

NUTRISPUD BALANCE YELLOW-FLESH POTATOES 3 lb

SELECTION CREAM

SELECTION CREAM

ORGANIC MEADOW BUTTER

GAY LEA GRASS-FED BUTTER

CASTELLO HAVARTI CHEESE

KERRYGOLD DUBLINER, BLARNEY CASTLE OR 2 YEAR-OLD AGED CHEDDAR CHEESE 200 g

GALBANI MOZZARELLA OR BOCCONCINI

SNOWDONIA OR BEECHWOOD CHEDDAR CHEESE 150 - 200 g

NUTS FOR CHEESE SPREAD

VIOLIFE SLICED CHEESE

KRINOS IMPORTED GREEK FETA

BOTHWELL CHEESE 170 g

BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

GREEN CABBAGE

JUMBO CHESTNUTS

IRRESISTIBLES PRALINE & CHOCOLATE NUTS MIX JAR 1.25 kg

PLANTERS NUTS OR SELECTION PEANUTS

PLANTERS NUTS OR SELECTION PEANUTS

PRANA CHIA SEEDS

TRUSTAR ORGANIC ITALIAN CHESTNUTS

PLANTERS NUTS OR SELECTION PEANUTS

Preparation

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Spring Mashed Potatoes

Mac and Cheese Muffins with Sage and Roasted Brussels Sprouts

Baked cheese soufflé potatoes

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