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Ingredientes
Direcciones
- Pre heat the grill. Peel and core the apples and slice into rings. Place the apple rings in a heatproof dish and place the quail on top.
- Mix the honey and mustard together and brush over quail. Sprinkle with salt and pepper and place under the warm grill to cook the quail thoroughly, turning them from time to time.
- Test whether the bird is cooked by piercing it with a sharp knife, the juices should run clear. The flesh should be a uniform brown colour and not pink.
- Serve warm, with new potatoes and a leafy green vegetable such as steamed spinach or possibly a tossed green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 393 | |
| Calories from Fat 213 | 54% |
| Total Fat 23.65g | 30% |
| Saturated Fat 6.63g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 105mg | 4% |
| Potassium 434mg | 12% |
| Total Carbs 4.44g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.35g | 3% |
| Protein 38.61g | 62% |
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