Poultry with Two Coloured Sprouts
(1 vote)
(1 vote)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
918
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 918 cal. | (44 %) | ||
| Protein | 129 g | (132 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 372.8 μg | (621 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 81.1 mg | (676 %) | ||
| Vitamin B₆ | 4.5 mg | (321 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 288 mg | (303 %) | ||
| Potassium | 3,110 mg | (78 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 230 mg | (77 %) | ||
| Iron | 24 mg | (160 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 964 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the stuffing
- 1 onion
- 1 small Apple
- 2 Tbsps butter
- 2 slices Bread
- 1 Tbsp lemon juice
- 1 tsp freshly chopped rosemary
- In addition
- 2 cups red Brussels sprouts
- 2 cups red Brussels sprouts
- 1.333 cups shallots
- ⅔ cup dry Red wine
- 1 cup chicken stock
- 2 Tbsps butter
- Nutmeg (freshly grated)
- rosemary (to garnish)
Preparation steps
1.
Heat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Wash and clean the quails, then pat dry and rub thoroughly inside and out with salt and pepper.
3.
For the stuffing, peel the onion and apple. Cut the apple in half and remove the core. Dice the onion and apple and fry in 1 tablespoon of butter. Leave to cool. Cut the crust off the bread and cut into cubes. Fry in the remaining butter. Mix together with the onion and apple mixture and season with lemon juice, rosemary, salt and pepper. Stuff the quails with the mixture then truss with kitchen twine. Brush with oil and place into a roasting tin. Roast in the oven for 25-30 minutes. Baste the quail from time to time with oil or butter.
4.
In the meantime clean and wash the brussel sprouts and cook in boiling, salted water for 10-15 minutes. Strain the water and leave to drain. Peel the shallots.
5.
Remove the quail from the roasting tin and keep warm. Saute the shallots in the meat juices. Deglaze with red wine and stock, reduce by half the volume and season. Cut the brussel sprouts in half and gently fry in butter. Season with salt, pepper and nutmeg.
6.
Place the quail onto a platter and arrange the brussel sprouts and shallots around the outside. Serve the gravy separately. Garnish with rosemary and serve.
