Poultry with Two Coloured Sprouts

Name: Poultry with Two Coloured Sprouts
Total time: 1 h 25 min
Yield: 4
Ingredients: 4 Quail (cleaned and prepared); salt; freshly ground peppers; 1 onion; 1 small Apple; 2 Tbsps butter; 2 slices Bread; 1 Tbsp lemon juice; 1 tsp freshly chopped rosemary; 2 cups red Brussels sprouts; 2 cups red Brussels sprouts; 1.333 cups shallots; 0.667 cup dry Red wine; 1 cup chicken stock; 2 Tbsps butter; Nutmeg (freshly grated); rosemary (to garnish)

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Health Score:

81 / 100

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 25 min.

Ready in

Calories:

918

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

Ingredients: 4 Quail (cleaned and prepared); salt; freshly ground peppers

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)

How healthy are the main ingredients?

Brussels sprouts shallot rosemary salt onion Apple

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Preparation steps

Heat the oven to 200°C (180° fan) | 400F | gas 6.

Wash and clean the quails, then pat dry and rub thoroughly inside and out with salt and pepper.

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.

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.

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.

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.

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