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Quail in rose petal sauce

Category: entertainment

These two lovebirds will make a glorious dinner for you and your Valentine. Inspired by the bestselling book Like Water For Chocolate by Laura Esquivel, this recipe was cooked by Tita as a way of honouring the man she loved. Fresh roses give this dish sentiment and flavour along with an exotic twist.

Ingredients:
  • 2 quails
  • 3 large roses
  • ½ tablespoon anise powder
  • 2 tablespoons chestnut puree
  • ½ dragon fruit
  • ¼ cup pomegranate juice
  • 1-2 tablespoons rose water
  • 1 ½ cups couscous
  • Handful of sultanas
  • Handful of pistachio nuts
  • 2 teaspoons butter
  • Salt and pepper
Instructions:

Make the rose petal sauce by mixing together the petals, anise, chestnuts and rosewater. Blend well and marinate the quail in the sauce for at least 30 minutes. Roast in a hot oven and serve with steamed couscous ( as per packet instructions) mixed with sultanas, pistachios and butter. Season well and serve.