Tapas and Traditional Spanish Cooking by Aris Pepita

Author:Aris, Pepita [Aris, Pepita]
Language: eng
Format: epub, mobi
Tags: Tapas and Traditional Spanish Cooking
Publisher: Anness Publishing Limited
Published: 2012-05-06T23:00:00+00:00

5 Place the croûtes on plates and set a quail on top of each. Arrange the vegetables around the quail.

6 Boil the cooking juices hard until reduced to a syrupy consistency. Add the brandy and warm through, then season. Drizzle over the quail and garnish with parsley, then serve.

Nutritional information per portion: Energy 591kcal/2456kJ; Protein 24.4g; Carbohydrate 14.3g, of which sugars 6.7g; Fat 38.8g, of which saturates 7.6g; Cholesterol 116mg; Calcium 68mg; Fibre 2.5g; Sodium 184mg.

Marinated pigeon in red wine

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