Quail and vegetables marinated with black plum purée

60 min
Type of dish: Birds
Temperature: Warm
Allergens
Milk
Milk
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Quail 0.4 kg
Olive oil 0.125 l
Green onions 0.417 kg
Carrots 0.167 kg
Garlic, bulb 1.667 ud
Thyme 104.167 g
Bay leaf 0.833 g
Apple vinegar 0.125 l
Wine viña mocen rueda verdejo, bottle 0.125 l
Water 0.125 l
Prunes 0.417 kg
Butter 0.021 kg
Sugar 0.021 kg
Water 0.083 l
Elaboration

For the marinade:

  • Bone the quails, add salt and pepper and tie them up so that they do not break while being sautéed.
  • Peel the onions and parboil the carrots, cook for 5 minutes to soften slightly.
  • In the 1.5 dl of oil, sauté the quails and remove them from the fat.
  • Add the carrots, the cooked onions and the garlic cloves with their skin left on, until browned.
  • Add the wine + the vinegar + the water + the spices + the quails, cover and cook on a low heat for 15 to 20 minutes. Leave to cool.

Important: the marinade must cover the quails.

Conservation: in the refrigerator about 15 days, always completely covered by the marinade.

For the sauce:

  • Add some of the marinade to an appropriate container and blend adding Xantana little by little.

For the plum purée:

  • Remove the plum seeds then sauté them in the butter, adding the sugar and water. Cook until the plums are soft and the liquid reduces.
  • Blend to a very fine and thick purée and sieve if necessary.

HOW TO SERVE

  • Separate the thighs from the breasts.
  • Remove the skin and fillet the breasts into three pieces each.
  • Place the thighs on one side, the breasts on the other and the vegetables between the meats.
  • Pour the sauce over the top.
  • Finally add the purée and decorate with the herbs.
Nutritional information (1 portion)
Fiber 16.25 g
Saturates 6.04 g
Monounsaturated fatty acids 21.09 g
Polyunsaturated fatty acids 2.22 g
Cholesterol 34.24 mg
Calcium 238.65 mg
Iron 12.21 mg
Zinc 2.37 mg
Vitamin A 476.31 ug
Vitamin C 35.12 g
Folic acid 8.4 ug
Salt (Sodium) 82.28 mg
Sugars 39.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.