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.

0 0 0 0

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