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Recipes
Anjou Quail Recipe
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Ingredients
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Nutrition
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Anjou Quail Recipe
Recipe By
Great British Chefs
Try agnar sverrisson's signature dish of anjou quail with bacon popcorn on great british chefs. Com.
4.6
29 Rating -
Rate
Non Veg
diet
7hr
total
7hr
total
plan
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Ingredients for Anjou Quail Recipe
1.50
Quails
As required
Salt
As required
Pepper
As required
Olive oil
25 gram
Popcorn Kernels
As required
Salt
75 gram
Sweetcorn
37.50 milliliter
Water
6.25 milliliter
Extra virgin olive oil
0.13
Lemon
As required
Salt
1/2 liter
Red wine
0.38 teaspoon
Xanthan gum
1/4 teaspoon
Salt
15 gram
Sugar
As required
Pepper
12.50 milliliter
Cabernet sauvignon vinegar
47.50 gram
Red Onion
1/4 dash
Cabernet sauvignon vinegar
As required
Salt
As required
Pepper
1/2
Corn on the cob
1/2 teaspoon
Olive oil
1/2 dash
Lemon juice
As required
Salt
62.50 milliliter
Vegetable oil
75 gram
Smoked bacon
12.50 gram
Smoked bacon
62.50 milliliter
Vegetable oil
62.50 gram
Smoked bacon
1.50
Quails
As required
Salt
As required
Pepper
As required
Olive oil
1/2
Corn on the cob
As required
Salt
6.25 milliliter
Extra virgin olive oil
37.50 milliliter
Water
1/2 liter
Red wine
0.38 teaspoon
Xanthan gum
As required
Salt
15 gram
Sugar
As required
Pepper
12.50 milliliter
Cabernet sauvignon vinegar
47.50 gram
Red Onion
As required
Salt
As required
Pepper
1/4 dash
Cabernet sauvignon vinegar
75 gram
Sweetcorn
37.50 milliliter
Water
6.25 milliliter
Extra virgin olive oil
0.13
Lemon
As required
Salt
0.13
Lemon
1/2 teaspoon
Olive oil
Nutrition
value
2598
calories
per serving
160 g Fat
9 g Protein
89 g Carbs
10 g Fiber
Other
Current Totals
Fat
160g
Protein
9g
Carbs
89g
Fiber
10g
MacroNutrients
Carbs
89g
Protein
9g
Fiber
10g
Fats
Fat
160g
Vitamins & Minerals
Calcium
148mg
Iron
4mg
Vitamin A
852mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
3mg
Vitamin B6
< 1mg
Vitamin B9
137mcg
Vitamin B12
< 1mcg
Vitamin C
46mg
Vitamin E
24mg
Copper
< 1mcg
Magnesium
231mg
Manganese
< 1mg
Phosphorus
428mg
Selenium
10mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By
Great British Chefs