{"id":2488,"date":"2016-08-31T13:47:31","date_gmt":"2016-08-31T11:47:31","guid":{"rendered":"https:\/\/www.hubertsekt.sk\/?p=2488&lang=en"},"modified":"2016-09-12T17:50:11","modified_gmt":"2016-09-12T15:50:11","slug":"quail-filled-with-apples-and-chestnuts","status":"publish","type":"post","link":"https:\/\/www.hubertsekt.sk\/en\/quail-filled-with-apples-and-chestnuts\/","title":{"rendered":"Quail filled with apples and chestnuts"},"content":{"rendered":"

Luxury gourmet specialty. Sweet and salty meat and fruit combination for special occasions for those who want to show their culinary skills.<\/p><\/blockquote>\n

QUAIL WITH GRANNY SMITH APPLE AND CHESTNUT FILLING AND MASHED BROCCOLI POTATOES<\/strong><\/p>\n

Ingredients<\/strong>:
\n4 pc boned quails
\n4 pc buns
\n2 granny smith apples
\n80g chestnuts
\n40g shallots
\n600g potatoes
\n200g broccoli
\n2dcl milk
\n50 g butter
\nwhite pepper
\nsalt
\n2 g fresh thyme
\n0,5 dcl white wine
\n0,1 dcl truffle oil<\/p>\n

Preparation<\/strong>:
\nCut the boned quails (except for the thighs) in halves, add the filling made of diced buns, granny smith apples (slightly warmed on truffle oil), chestnuts, shallots, and flavored with ground white pepper, salt and fresh thyme. Tie the quails for baking. Bake the quails covered together with shallots and white wine until tender. Take off the lid and let simmer at the end. Peel, cut and boil potatoes. Add broccoli just before done and boil until done, drain water, add milk and butter and mash together.<\/p>\n

The quail should be served with
\nHubert Grand Blanc demi sec<\/strong><\/a>.<\/p>\n

Recipe by chef
\nAndrej Zedn\u00ed\u010dek<\/strong>.<\/p>\n

Video Recipe:<\/strong><\/em><\/p><\/div>\n

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