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Ingredientes
- 1 Tbsp. Oil
- 2 x 520 g packs fresh whole quail
- 1 x 250 gram who baby carrots, (8oz)
- 250 gm Patty pan or possibly baby courgettes, halved (8oz)
- 250 gm Shallots, peeled and halved (8oz)
- 300 ml White wine, ( 1/2 pint)
- 300 ml Stock, ( 1/2 pint)
- 1 1/2 tsp English mustard
- 2 Tbsp. Freshly minced tarragon
- 2 Tbsp. Freshly minced parsley
- 3 Tbsp. Half fat creme fraiche
- 1 tsp Cornflour, blended in a little cool water Salt and freshly grnd black pepper
Direcciones
- Heat the oil in a large flameproof casserole, add in the quail and brown on all sides. Remove from the pan.
- Add in the vegetables and brown, stirring occasionally.
- Arrange the quail on top of the vegetables, pour over the wine and stock, bring to the boil then reduce the heat and simmer gently for 35-40 min till the quail are tender. Remvoe the quail and keep hot.
- Stir in the mustard, most of the herbs, the creme fraiche, blended cornflour and seasoning to taste. Simmer for 3-4 min, return the quail to the vegetables, spoon over some of the sauce, sprinkle over the remaining herbs and serve.
- Notes Delicious served with herby creamed potatoes.
- NOTES : A delicious main course of tender quail with a rich herby mustard sauce.Perfect served with herby creamed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 593 | |
| Calories from Fat 288 | 49% |
| Total Fat 32.0g | 40% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.09g | |
| Cholesterol 178mg | 59% |
| Sodium 405mg | 17% |
| Potassium 846mg | 24% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.63g | 0% |
| Protein 48.62g | 78% |
