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

Preparation:	55 min
Marinating/Waiting:	0 min
Cooking:	55 min
Total:	1 h 50 min

8
servings

Category:	Meats and substitutes
Subcategory:	Speciality Poultry
Source:	--

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Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

Recipe ingredients

Applesauce
2 apples
Fresh-squeezed lemon juice to taste
2 star anise
Raw fruit ketchup
1 celery stalk, peeled and diced
1 pear, peeled and diced
2 tomatoes, peeled, seeded and diced
1 tsp. (5 mL) Irresistibles* honey
2 tsp. (10 mL) Irresistibles* white wine vinegar
Crushed cinnamon and 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
¼ cup (60 mL) walnuts*, chopped
¾ tsp. (3 mL) each chopped parsley and thyme
Salt and pepper to taste
Lemon juice to taste
Quail
4 quails
1 Tbsp. (5 mL) butter*
¼ cup (60 mL) Irresistibles extra virgin olive oil*
1 onion, thinly sliced
1 celery stalk, thinly sliced
1 medium carrot, thinly sliced
½ - ¾ cup (125 – 200 mL) Irresistibles chicken broth*
Mashed potatoes
6 Irresistibles medium potatoes*, peeled
½ cup (125 mL) 35% m.f. cream
1 Tbsp. (15 g) butter*
3 oz. (100 g) raw milk cheese, diced
Brussels sprouts
¾ lb. (400 g) Brussels sprouts
Irresistibles extra virgin olive oil* as needed
¼ 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.

Suggestion

* We recommend Selection and Irresistibles products.

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