Quail in Rose Petal Sauce |
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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 3 |
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This dish is for romance. It takes time to make; however, it is well worth the time for a special occasion. Ingredients:
12 roses (preferably red, organic, unsprayed) |
12 chestnuts |
2 teaspoons butter |
2 teaspoons cornstarch |
2 drops rose oil |
2 tablespoons anise |
2 tablespoons honey |
2 garlic cloves |
6 quail |
1 pitaya |
salt |
pepper |
Directions:
1. Brown quail in butter, sprinkle with salt and pepper to taste.
2. Remove petals from roses and grind with anise in a mortar.
3. Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
4. Drain and puree.
5. Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
6. Salt to taste.
7. To thicken, use 2 tablespoons corn starch.
8. Strain through a fine sieve and add no more than 2 drops of rose oil.
9. As soon as all seasonings have been added remove from heat.
10. Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9 x13 baking dish.
11. Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.
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