Stuffed Quail With Pearl Barley Recipe
Recipe By Great British Chefs
Richard bainbridge's 'perfect roast dinner' sees the norwich-based chef deboning and stuffing whole quails, creating an amazing dish where the whole bird can be eaten.
4.7
29 Rating -
Rate
Non Vegdiet
2hr total
2hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Stuffed Quail With Pearl Barley Recipe
- 1 Quails
- 82.50 gram Chicken bones
- 1/2 Shallots
- 1/4 Carrot
- 0.38 stick Celery
- 82.50 milliliter White wine
- 0.38 Garlic Cloves
- 0.13 sprig Thyme
- 1/4 Bay leaf
- 165 milliliter Veal stock
- 165 milliliter Chicken Stock
- 2.50 gram Flat Leaf Parsley
- 2.50 gram Chervil
- 2.50 gram Chives
- 1/4 dash White wine
- As required Olive oil
- 62.50 gram Sausage meat
- 18.75 gram Pork back fat
- 8.75 gram Chicken Livers
- 0.13 Shallot
- 0.13 Garlic Clove
- 31.25 gram Chutney
- 1/4 teaspoon Dijon mustard
- 0.63 gram Sea salt
- 1/4 gram White Pepper
- 3 gram Chervil
- 3 gram Parsley
- 3 gram Tarragon
- 2 Small carrots
- 62.50 gram Salted butter
- As required Salt
- As required Pepper
- 2 Baby parsnips
- 62.50 gram Salted butter
- As required Salt
- 3 Small onions
- 1/4 Knob of butter
- 1/4 sprig Thyme
- 1/4 Bay leaf
- As required Rapeseed oil
- 0.13 Leek
- 25 gram Pearl barley
- 31.25 milliliter White wine
- 1/4 liter Chicken Stock
- 0.06 bunch Flat Leaf Parsley
- 0.13 bunch Chervil
- 20 gram Parmesan
- 31.25 gram Salted butter
- As required Carrot tops
- 0.38 stick Celery
- 82.50 gram Chicken bones
- 1/2 Shallots
- 1/4 Carrot
- As required Olive oil
- 82.50 milliliter White wine
- 165 milliliter Chicken Stock
- 0.38 Garlic Cloves
- 0.13 sprig Thyme
- 1/4 Bay leaf
- 165 milliliter Veal stock
- 3 gram Tarragon
- 62.50 gram Sausage meat
- 18.75 gram Pork back fat
- 8.75 gram Chicken Livers
- 0.13 Shallot
- 0.13 Garlic Clove
- 31.25 gram Chutney
- 0.63 gram Sea salt
- 1/4 gram White Pepper
- 3 gram Chervil
- 3 gram Parsley
- 1 Quails
- As required Pepper
- 2 Small carrots
- 62.50 gram Salted butter
- As required Salt
- As required Salt
- 2 Baby parsnips
- 62.50 gram Salted butter
- 1/4 Knob of butter
- 3 Small onions
- 1/4 Bay leaf
- 1/4 sprig Thyme
- As required Rapeseed oil
- 12.50 gram Salted butter
- 31.25 milliliter White wine
- 25 gram Pearl barley
- 0.13 Leek
- 1/4 liter Chicken Stock
- 18.75 gram Salted butter
- 1/4 dash White wine
- 2.50 gram Flat Leaf Parsley
- 2.50 gram Chervil
- 2.50 gram Chives
- 0.13 bunch Chervil
- 0.06 bunch Flat Leaf Parsley
Nutrition
value
value
4588
calories per serving
177 g Fat310 g Protein374 g Carbs99 g FiberOther
Current Totals
- Fat177g
- Protein310g
- Carbs374g
- Fiber99g
MacroNutrients
- Carbs374g
- Protein310g
- Fiber99g
Fats
- Fat177g
Vitamins & Minerals
- Calcium2412mg
- Iron56mg
- Vitamin A11354mcg
- Vitamin B13mg
- Vitamin B22mg
- Vitamin B375mg
- Vitamin B66mg
- Vitamin B91326mcg
- Vitamin B124mcg
- Vitamin C380mg
- Vitamin E15mg
- Copper5mcg
- Magnesium1049mg
- Manganese8mg
- Phosphorus4123mg
- Selenium309mcg
- Zinc36mg
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
Recipe By Great British Chefs