Quail In Rose Petal Sauce Recipe

Quail In Rose Petal Sauce picture


Preparation Time25 MinCooking Time1 Hr 5 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyCuisine
Main Ingredient


 Lime1 , sliced
 Garlic3 Clove (15 gm), sliced
 Vegetable oil1 Tablespoon
 Freshly ground black pepper To Taste
For rose petal sauce
 Roses12 (Red / Pink Fragrant, Petals Only)
 Sweet plums2 Large, seeded and chopped
 Water8 Fluid Ounce (1 Cup / 250 Milliliter)
 Butter1⁄2 Ounce (15 Gram)
 Garlic2 Clove (10 gm), crushed
 Honey2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 682 Calories from Fat 258

% Daily Value*

Total Fat 29 g45%

Saturated Fat 9.7 g48.3%

Trans Fat 0 g

Cholesterol 30.5 mg

Sodium 10.4 mg0.4%

Total Carbohydrates 105 g35%

Dietary Fiber 8.6 g34.6%

Sugars 49.2 g

Protein 6 g12.5%

Vitamin A 16.6% Vitamin C 48.1%

Calcium 7.2% Iron 6.9%

*Based on a 2000 Calorie diet


1. To cook quail, place a slice of lime and a slice of garlic in the cavity of each bird. Truss birds and place in a baking dish. Brush with oil, sprinkle with black pepper and bake at 180° C / 350°F / Gas 4 for 20-25 minutes or until quail are tender.
2. To make sauce, place rose petals and plums in a food processor or blender and process until smooth. Set aside. Make a cross in base of each chestnut, place in a hot frying pan or comal and cook, shaking pan occasionally, until shells split and open.
3. Bring a saucepan of water to the boil, add chestnuts and boil for 20 minutes. Drain chestnuts and remove shells and skins. Add chestnuts and the 1 cup / 250 ml / 8 fl oz water to rose puree and process until smooth.
4. Melt butter in a frying pan over a medium heat, add garlic and cook, stirring, for 3 minutes. Add rose puree and honey, bring to simmering and simmer for 10 minutes.
5. Place birds on a serving platter, spoon over sauce and garnish with additional rose petals, if desired.