Potato World dish Quail in a jacket T he latest trend in cooking, eating and enjoying is that ingredients are fresh, seasonal and regional. So we have been looking for creativity in familiar combinations using ingredients from the kitchen garden presented in a new way. Perhaps this recipe will inspire you. AGENDA 30 May – 1 June 2013 Europatat Carlsbad, Czech Republic www.europatat.eu 29 August 2013 Weuthen Kartoffeltag Waldniel, Germany www.weuthen-gmbh.de 11-12 September 2013 PotatoEurope 2013 Emmeloord, The Netherlands www.potatoeurope.com Main course, serves 4. Preparation time: approx. 25 minutes (plus 30 minutes in the oven). • 2 very large floury potatoes (350 to 400 grams each) • butter • 10 sprigs of thyme • 4 small quails • 1 chopped onion • 1 clove of garlic, pressed • 2 dl red, dry wine • 16 attractive, large, soaked prunes without stones • 1 level tablespoon of brown castor sugar • 12-16 long rashers of smoked, streaky bacon • salt, pepper • Extra: melon baller Preheat oven to 200°C. Wash the potatoes clean. Halve them lengthwise and hollow the inside out with the melon baller leaving approx. ½ cm of potato wall (the removed inside of the potato can be kept under water and used for mash the following day). Put a few lumps of butter in the potato halves. Sprinkle with salt, pepper and thyme and fry in an oven dish for 15 to 20 minutes until crisp (baste with butter half way through the cooking time). Meanwhile, heat 2 full tablespoons of butter in a casserole. Briefly brown the quails all round. Remove from pan. Gently sauté the onion and the garlic in the remaining cooking fat until soft. Add the wine, prunes and sugar. Season the mixture with salt and pepper. Put the quails back in the casserole and simmer for 15 minutes. Wrap the quails in the rashers of bacon. Put each quail in a halved potato. Add some of the onion and prune sauce over and around the quails and cook in the oven for another 15-20 minutes. Serve immediately. Tip: Serve with pumpkin roasted in the oven (with olive oil, cinnamon, salt and pepper). If you prefer to use another type of meat, good quality chicken drumsticks are also delicious. Ingrid van den Arend 30 Potato World 2013 • number 1 6-8 November 2013 Variety Presentations Various Breeding houses Nederland 10-16 November 2013 AgriTechnica Hannover, Germany www.agritechnica.com 27-28 November 2013 British Potato 2013 Harrogate, Great Brittain 8 – 10 Januari 2014 Potato Expo 2014 San Antonio, USA www.potato-expo.com Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 Fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Subscription rates for 2013 € 75,00 © Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber Printer De Swart bv, The Hague NL P otato wo rl d Pagina 29

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