{"id":2025,"date":"2017-07-22T12:09:54","date_gmt":"2017-07-22T04:09:54","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=2025"},"modified":"2017-08-03T12:13:41","modified_gmt":"2017-08-03T04:13:41","slug":"roasted-quail-with-parma-ham-and-mushroom-stuffing-with-celriac-mash","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/roasted-quail-with-parma-ham-and-mushroom-stuffing-with-celriac-mash\/","title":{"rendered":"Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-2002429727\">\n\n\t<div id=\"col-1042063729\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash<\/h1>\n<p><strong>by Francois Mermilliod<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1042063729 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1159167115\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id6942'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1159167115 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-2002429727 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1654862124\">\n\n\t<div id=\"col-571500135\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">Learn how to cook with the delicate quail with Chef Francois Mermilliod\u2019s recipe! It is a juicy and hearty game dish that is stuffed with savoury mushrooms and wrapped in Parma ham!<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0European\u00a0<strong>Course :<\/strong>\u00a0Main\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a030\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a030\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a060\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a04<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>4 Completely deboned quails<\/li>\n<li>4 Large slices of Parma ham<\/li>\n<li>300 g Mushroom (Portobello or button)<\/li>\n<li>2 cloves Garlic<\/li>\n<li>1 tbsp Butter<\/li>\n<li>1 tbsp Chopped parsley<\/li>\n<li>2 tbsp White wine<\/li>\n<li>2 tbsp Veal stock<\/li>\n<li>1 tbsp Cream<\/li>\n<li>Few Drops of Truffle oil<\/li>\n<li>1\/2 pc Celeriac<\/li>\n<li>2 pcs Potatoes<\/li>\n<li>2 tbsp Butter<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-571500135 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1468416214\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2026\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Roasted-Quail-with-Parma-Ham-and-Mushroom-Stuffing-with-Celriac-Mash-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Roasted-Quail-with-Parma-Ham-and-Mushroom-Stuffing-with-Celriac-Mash-300x200.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Roasted-Quail-with-Parma-Ham-and-Mushroom-Stuffing-with-Celriac-Mash-768x512.jpg 768w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Roasted-Quail-with-Parma-Ham-and-Mushroom-Stuffing-with-Celriac-Mash-24x16.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Roasted-Quail-with-Parma-Ham-and-Mushroom-Stuffing-with-Celriac-Mash-36x24.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Roasted-Quail-with-Parma-Ham-and-Mushroom-Stuffing-with-Celriac-Mash-48x32.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Roasted-Quail-with-Parma-Ham-and-Mushroom-Stuffing-with-Celriac-Mash.jpg 840w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2079260009\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1654862124 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>Cut the mushrooms into small pieces.<\/li>\n<li>In a frying pan, saut\u00e9ed the mushroom for 2 mins with some olive oil, add the chopped garlic.<\/li>\n<li>Season with salt and pepper (add to taste).<\/li>\n<li>Add chopped parsley and butter, and let it cool down.<\/li>\n<li>Put some mushroom stuffing in the quail and roll it together with the Parma ham.<\/li>\n<li>Roll into cling wrap like a sausage and simmer in water for 8 mins.<\/li>\n<li>Remove the cling wrap.<\/li>\n<li>Pan-fry the quail all around for a few minutes.<\/li>\n<li>Allow the quail to rest.<\/li>\n<li>Deglaze the frying pan with the white wine.<\/li>\n<li>Add the veal stock and cream and reduce, add the truffle oil when it is ready.<\/li>\n<li>Slice the quail and serve with the celeriac mash and the sauce.<\/li>\n<li>For the Celeriac Mash, follow Steps 14 to 16.<\/li>\n<li>Peel and cut the potatoes and celeriac into small pieces.<\/li>\n<li>Cook in salted boiling water till soft (15 minutes).<\/li>\n<li>Pass through a sieve, add some butter and season with salt and white pepper (add to taste).<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Learn how to cook with the delicate quail with Chef Francois Mermilliod\u2019s recipe! It is a juicy and hearty game dish that is stuffed with savoury mushrooms and wrapped in Parma ham!<\/p>\n","protected":false},"author":3,"featured_media":2026,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[55],"cuisine":[65],"difficulty":[69],"time":[74,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash | ToTT Store<\/title>\n<meta name=\"description\" content=\"Learn how to cook with the delicate quail with Chef Francois Mermilliod\u2019s recipe!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/roasted-quail-with-parma-ham-and-mushroom-stuffing-with-celriac-mash\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash | ToTT Store\" \/>\n<meta property=\"og:description\" content=\"Learn how to cook with the delicate quail with Chef Francois Mermilliod\u2019s recipe!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tottstore.com\/recipes\/roasted-quail-with-parma-ham-and-mushroom-stuffing-with-celriac-mash\/\" \/>\n<meta property=\"og:site_name\" content=\"ToTT Store Singapore - 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