Stuffed Quail Recipe: Cabbage Dumpling, Pumpkin Cream & Hazelnuts
Stuffed quail with cabbage dumpling, pumpkin cream, hazelnuts and chicken- and cognac sauce och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!
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Ingredients
- 5 Quail
- 300 g Chicken mince
- 2 Eggs
- 50 g Parsley
- 15 g Salt
- 1 Brown onion
- 2 Garlic cloves
- 30 g Butter
- 3 Banana shallots
- 3 Cloves of Garlic
- 100 g Chicken liver
- 4 sprigs of Thyme
- 5 g Black pepper
- 50 g Cognac
- 200 g White wine
- 700 g Chicken stock
- 25 g Ramsons capers
- 1 1/2 kg Butternut pumpkin (roast at 150 degrees for about 1.5 hours)
- 40 g Browned butter
- 10 g Maple syrup
- Sherry vinegar
- Salt
- 10 Savoy cabbage leaves
- 200 g Baked potatoes
- 75 g Potato flour
- 40 g Egg yolk
- 500 g Mushrooms
- 1 Banana shallot
- 70 g Gammelknas cheese
- 100 g Butter
- The leftovers from the Savoy cabbage
- 30g Roasted hazelnuts
- 4 Chicken skins
- 300 g Chicken stock
- 4 Cloves of garlic
- 60 g Light Soy
- 15 g Mirin
- 30 g Honey
- 10 sprigs Lemon thyme
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