Recipe - Roast Quail With Three Potatoes

1 Quail
1 tablespoon Grainy mustard
1 teaspoon Chopped dill; parsley and
sage
2 Cloves garlic; smashed
3 Potatoes; peeled
1 dr Double cream
4 Broccoli florets; (4 to 6)
50 ml Red wine
Olive oil
Knob butter
Salt and pepper

Preheat the oven to 200c/400f.

1 Mix together the mustard, herbs and 1 tbsp olive oil. Seaso and stuff the
quail with mixture. Truss with string and rub in a little olive oil.

2 B own in an ovenproof pan with some olive oil and garlic. Add the quail
carcass to the pan. Transfer to the oven and roast for about 15 minutes.

3 For the Mash: Peel and dice a potato, and cook in boiling water. Drain
and mash with 1 tbsp olive oil and a drop of cream, season.

4 For the BarrelShaped Potatoes: Cut one potato in half and into quarters.
Using a small knife, turn into barrel shapes. Heat 1 tbsp olive oil in an
ovenproof pan, and lightly brown the potatoes. Season and put in the oven
for 1015 minutes to finish cooking.

5 For the Potato Flower: Slice the last potato very thinly and using a
plain cutter, make petal shapes. Melt a knob of butter in an ovenproof pan,
and add the potato shapes to form a flower shape. Put in the oven for 10
minutes.

6 Cook the broccoli in boiling water for 34 minutes. Reduce the red wine
and add to the pan juices from the quail.

Converted by MC_Buster.

Per serving: 570 Calories (kcal); 15g Total Fat; (24% calories from fat);
32g Protein; 72g Carbohydrate; 83mg Cholesterol; 329mg Sodium Food
Exchanges: 4 One half Grain(Starch); 3 One half Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.