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

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

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8
servings
0:55
Preparation
0:55
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • apple sauce:
  • 2
    apples

  • fresh-squeezed lemon juice
  • 2
    star anise

  • raw fruit ketchup
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  • 1
    celery stalk, peeled and diced
  • 1
    pear, peeled and diced
  • 2
    tomatoes, peeled, seeded and diced
  • 1 tsp.
    (5 mL)
    honey
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  • 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
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  • 3
    prunes, pitted and chopped
  • 3 oz
    (75 g)
    ground chicken
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    BACON WRAPPED CHICKEN BREAST MEDALLIONS

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    BONELESS SKINLESS 17.61/kg


    BONELESS PORK LOIN CHOPS VALUE PACK OR ROAST CENTRE CUT OR FRESH SKINLESS CHICKEN BREAST BONE-IN

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  • 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
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  • 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 potatoes, peeled
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    SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    35% m.f. cream
  • 1 Tbsp.
    (15 g)
    butter
  • 3 oz
    (100 g)
    raw milk cheese, diced
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  • brussels sprouts:
  • 3/4 lb
    (340 g)
    brussels sprouts

  • extra virgin olive oil as needed
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  • 1/4 cup
    (60 mL)
    nuts, chopped
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    SELECTED VARIETIES


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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