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Name: Roast Quail with Three Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Cloves garlic; smashed; Salt and pepper; 1 Quail; 3 Potatoes; peeled; 1 ts Chopped dill; parsley and; 4 Broccoli florets; (4 to 6); 50 ml Red wine; olive oil; 1 dr Heavy Cream; 1 tb Grainy mustard; Knob butter

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INGREDIENTS

2 Cloves garlic; smashed
Salt and pepper
1 Quail
3 Potatoes; peeled
1 ts Chopped dill; parsley and
4 Broccoli florets; (4 to 6)
50 ml Red wine
olive oil
1 dr Heavy Cream
1 tb Grainy mustard
Knob butter

Servings

INSTRUCTIONS

Preheat the oven to 200c/400f. 1 Mix together the mustard, herbs and 1 tbsp olive oil. Seaso and stuff the quail with mixture. Truss with string and rub in a little olive oil. 2 B own in an ovenproof pan with some olive oil and garlic. Add the quail carcass to the pan. Transfer to the oven and roast for about 15 minutes. 3 For the Mash: Peel and dice a potato, and cook in boiling water. Drain and mash with 1 tbsp olive oil and a drop of cream, season. 4 For the Barrel-Shaped Potatoes: Cut one potato in half and into quarters. Using a small knife, turn into barrel shapes. Heat 1 tbsp olive oil in an ovenproof pan, and lightly brown the potatoes. Season and put in the oven for 10-15 minutes to finish cooking. 5 For the Potato Flower: Slice the last potato very thinly and using a plain cutter, make petal shapes. Melt a knob of butter in an ovenproof pan, and add the potato shapes to form a flower shape. Put in the oven for 10 minutes. 6 Cook the broccoli in boiling water for 3-4 minutes. Reduce the red wine and add to the pan juices from the quail. Per serving: 570 Calories (kcal); 15g Total Fat; (24% calories from fat); 32g Protein; 72g Carbohydrate; 83mg Cholesterol; 329mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Roast Quail with Three Potatoes

2 Cloves garlic; smashed
 Salt and pepper
1 Quail
3 Potatoes; peeled
1 ts Chopped dill; parsley and
4 Broccoli florets; (4 to 6)
50 ml Red wine
 olive oil
1 dr Heavy Cream
1 tb Grainy mustard
 Knob butter

Preheat the oven to 200c/400f.    1 Mix together the mustard, herbs and 1 tbsp olive oil. Seaso and stuff the  quail with mixture. Truss with string and rub in a little olive oil.    2 B own in an ovenproof pan with some olive oil and garlic. Add the quail  carcass to the pan. Transfer to the oven and roast for about 15 minutes.    3 For the Mash: Peel and dice a potato, and cook in boiling water. Drain  and mash with 1 tbsp olive oil and a drop of cream, season.    4 For the Barrel-Shaped Potatoes: Cut one potato in half and into quarters.  Using a small knife, turn into barrel shapes. Heat 1 tbsp olive oil in an  ovenproof pan, and lightly brown the potatoes. Season and put in the oven  for 10-15 minutes to finish cooking.    5 For the Potato Flower: Slice the last potato very thinly and using a  plain cutter, make petal shapes. Melt a knob of butter in an ovenproof pan,  and add the potato shapes to form a flower shape. Put in the oven for 10  minutes.    6 Cook the broccoli in boiling water for 3-4 minutes. Reduce the red wine  and add to the pan juices from the quail.        Per serving: 570 Calories (kcal); 15g Total Fat; (24% calories from fat);  32g Protein; 72g Carbohydrate; 83mg Cholesterol; 329mg Sodium Food  Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1  Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (371g)
Recipe Makes: 1 servings

Calories: 957
Calories from Fat: 766 (80%)

Amt Per Serving		% DV

	Total Fat 85.1g	114 %
	Saturated Fat 35.1g	175 %
	Monounsaturated Fat 37.5g
	Polyunsanturated Fat 7.9g
Cholesterol 247.2mg		76 %
Sodium 433.2mg		15 %
Potassium 472.7mg		12 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 6.2g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 957

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