Photo: Andrew Ridley
Roasted quail with wild mushrooms, kale, fondant potatoes and a tarragon and Madeira sauce
20 ingredients
30 min + 30 min
Serves 2
openrecipes
A rather impressive, yet not so difficult, dinner for two. Quail is strongly flavoured, rather like duck, but low in fat like chicken and quick to cook.
Estimated Nutrition (whole recipe, rough)
1135
Calories
78g
Protein
51g
Fat
98g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large potatoes
- 2 tbsp vegetable oil
- 300ml/10½fl oz chicken stock
- 1 garlic
- 2 sprigs fresh thyme
- 50g/1¾oz butter
- 2 tbsp olive oil
- 2 quail
- 50g/1¾oz unsalted butter
- 50g/1¾oz unsalted butter
- 200g/7oz wild mushrooms
- ½ head kale
- 50g/1¾oz butter
- 1 banana shallot
- 110ml/4fl oz Madeira
- 175ml/6fl oz beef stock
- salt and freshly ground black pepper
- 2 tbsp tarragon
- 200g/7oz parsnip or cauliflower purée
- 2 soft-boiled quails' eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes