Roasted Quails with Brassicas

Ingredients

• 300 g Brussels sprouts
• 300 g red Brussels sprouts
• 200 g shallots
• 150 ml dry red wine
• 250 ml poultry stock
• 2 tbsp butter
• nutmeg (fresh grated)
• rosemary (for garnish)
• 4 quails (ready to cook, skin removed)
• Salt
• pepper (ground)
• 1 onion
• 1 small apple
• 2 tbsp butter
• 2 slices toast bread
• 1 tbsp Lemon Juice
• 1 tsp fresh chopped rosemary

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Wash the quails, pat dry, season inside and out with salt and pepper.

3. 3.

   For the stuffing, peel the onion and apple, halve the apple and remove seeds. Dice apple and onion, sauté in 1 tbsp butter until softened, then let cool. Cut toast bread into cubes, roast in remaining butter until golden, mix with apple-onion mixture, season with lemon juice, rosemary, salt, and pepper. Stuff quails, tie if desired, brush with oil, place in a greased roasting tin, bake for 25-30 minutes, basting frequently with oil or butter.

4. 4.

   Meanwhile clean Brussels sprouts, boil in salted water for 10-15 minutes, drain, let cool. Peel shallots.

5. 5.

   Remove quails from pan, keep warm, sauté shallots in pan drippings briefly. Deglaze with red wine and stock, reduce to half, season. Halve Brussels sprouts, toss in melted butter, season with salt, pepper, and nutmeg.

6. 6.

   Arrange quails on a plate, surround with Brussels sprouts and shallots, serve sauce separately, garnish with rosemary.