Quail In Rose Petal Sauce Recipe
Ingredients
| Lime | 1 , sliced | |
| 3 cloves garlic, sliced 8 quail, cleaned | ||
| Vegetable oil | ||
| black pepper | 1 | |
| Rose petal sauce | ||
| 12 red or pink fragrant roses, petals only | ||
| 2 large sweet plums, seeded and chopped | ||
| Chestnuts | 12 | |
| 1 cup / 250 ml / 8 fl oz water | ||
| 15 g / 1/2 oz butter | ||
| Garlic | 2 Clove (5gm), crushed | |
| Honey | 2 Tablespoon | |
Directions
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.
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.
Chef
