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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.
8
Metro
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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
8
servings
0:55
Preparation
0:55
COOKING
1:50
TOTAL TIME
Ingredients
-
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
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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