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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
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  • fresh-squeezed lemon juice
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    454 g PRODUCT OF U.S.A.


  • 2
    star anise

  • raw fruit ketchup
  • 1
    celery stalk, peeled and diced
  • 1
    pear, peeled and diced
  • 2
    tomatoes, peeled, seeded and diced
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  • 1 tsp.
    (5 mL)
    honey
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  • 2 tsp.
    (10 mL)
    white wine vinegar
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  • 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
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  • 3 oz
    (75 g)
    ground chicken
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  • 3 oz
    (75 g)
    ground pork
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  • 1/4 cup
    (60 mL)
    walnuts, chopped
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  • 3/4 tsp.
    (3 mL)
    chopped parsley
  • 3/4 tsp.
    (3 mL)
    chopped thyme

  • Salt and pepper to taste

  • lemon juice to taste
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  • 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
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  • 1
    celery stalk, thinly sliced
  • 1
    medium carrots, thinly sliced
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  • 1/2 to 3/4 cup
    (125 to 200 mL)
    chicken broth
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  • mashed potatoes:
  • 6
    medium potatoes, peeled
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    PRODUCT OF U.S.A. 3.73/KG


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  • 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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    IMPORTED PECORINO CROTONESE CHEESE

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  • brussels sprouts:
  • 3/4 lb
    (340 g)
    brussels sprouts

  • extra virgin olive oil as needed
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    1L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    nuts, chopped
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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