Poultry with Two Coloured Sprouts

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Poultry with Two Coloured Sprouts
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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

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie918 cal.(44 %)
Protein129 g(132 %)
Fat28 g(24 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage14.7 g(49 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.8 mg(48 %)
Vitamin K372.8 μg(621 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂1.2 mg(109 %)
Niacin81.1 mg(676 %)
Vitamin B₆4.5 mg(321 %)
Folate308 μg(103 %)
Pantothenic acid3.6 mg(60 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C288 mg(303 %)
Potassium3,110 mg(78 %)
Calcium216 mg(22 %)
Magnesium230 mg(77 %)
Iron24 mg(160 %)
Iodine11 μg(6 %)
Zinc15.8 mg(198 %)
Saturated fatty acids12.1 g
Uric acid964 mg
Cholesterol269 mg
Complete sugar17 g

Ingredients

for
4
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
cup dry Red wine
1 cup chicken stock
2 Tbsps butter
Nutmeg (freshly grated)
rosemary (to garnish)
How healthy are the main ingredients?
Brussels sproutsshallotrosemarysaltonionApple

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.