Photo: Lily Banse
Roasted quail with watermelon, spring onions, cobnuts and quail vinaigrette
24 ingredients
30 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
499
Calories
34g
Protein
29g
Fat
26g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Watermelon | 1 cup diced (152g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 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
- 500ml/18fl oz chicken stock
- 4 sprigs thyme
- ½ bulb garlic
- 2 quails
- 1 tbsp pomace oil or good quality olive oil
- 25g/1oz unsalted butter
- 25g/1oz cobnuts
- 1 tbsp olive oil
- 4 quailquail
- 2 large shallots
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- approximately 500ml/18fl oz brown chicken stock
- 75ml/3fl oz extra virgin olive oil
- 75ml/3fl oz white wine vinegar
- salt and freshly ground black pepper
- 25g/1oz butter
- 1 garlic
- 1 bay leaf
- 8 spring onions
- 2 tbsp chicken stock
- 1 slice watermelon
- 1 tbsp olive oil
- freshly ground black pepper
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