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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.

  • 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

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.

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