Quail with Rose Petals Recipe
Quail with Rose Petals is a fragrant dish. The flavors beautifully balance out each other and what you have is an exquisite dish, teasing you with an afterglow of the rose fragrance.
Ingredients
| Organic red rose petals - ½ cup (loosely packed) | ||
| Anise seeds - 2 tablespoons | ||
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Cactus pears - 4 | ||
| Rose water | 1 Tablespoon | |
| Honey | 3 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Boneless quails - 4 | ||
| Salt | To Taste | |
| Pepper | 1 To taste | |
Directions
GETTING READY
1. Pre-heat oven to 350 degrees.
MAKING
2. In a food processor, grind the rose petals, anise seeds, almonds and garlic to a smooth paste and set aside.
3. In a blender, purée the peeled cactus pear with rose water, honey and chicken stock. Throgh a seive, strain and discard seeds of cactus pear.
4. Heat a small saucepan, combine the rose petals paste with purée, stir continually and gently for five minutes. Season with salt and pepper.
5. Season quails with salt and pepper.
6. Heat a frying pan. Add vegetable oil, add the seasoned quails.
7. Cook quail on one side for 3 to 4 minutes, turn over and continue to cook an additional 3 to 4 minutes.
8. Keep the sauté pan in oven for 3 more minutes to finish.
9. Take away the quail from the pan and submerge in rose petal sauce to infuse flavors before serving.
SERVING
10. Serve with a mixed green salad and mashed potatoes.
Image Courtesy:breadetbutter.wordpress.com
1. Pre-heat oven to 350 degrees.
MAKING
2. In a food processor, grind the rose petals, anise seeds, almonds and garlic to a smooth paste and set aside.
3. In a blender, purée the peeled cactus pear with rose water, honey and chicken stock. Throgh a seive, strain and discard seeds of cactus pear.
4. Heat a small saucepan, combine the rose petals paste with purée, stir continually and gently for five minutes. Season with salt and pepper.
5. Season quails with salt and pepper.
6. Heat a frying pan. Add vegetable oil, add the seasoned quails.
7. Cook quail on one side for 3 to 4 minutes, turn over and continue to cook an additional 3 to 4 minutes.
8. Keep the sauté pan in oven for 3 more minutes to finish.
9. Take away the quail from the pan and submerge in rose petal sauce to infuse flavors before serving.
SERVING
10. Serve with a mixed green salad and mashed potatoes.
Image Courtesy:breadetbutter.wordpress.com
Chef
