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Quail In Rose Petal Sauce

Mexican.Chef's picture
Ingredients
  Lime 1 , sliced
  Garlic 3 Clove (15 gm), sliced
  Vegetable oil 1 Tablespoon
  Freshly ground black pepper To Taste
For rose petal sauce
  Roses 12 (Red / Pink Fragrant, Petals Only)
  Sweet plums 2 Large, seeded and chopped
  Chestnuts 12
  Water 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Butter 1⁄2 Ounce (15 Gram)
  Garlic 2 Clove (10 gm), 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
65 Minutes
Ready In: 
0 Minutes

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