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Add a photoServings: 2
Ingredients
- 3 c. water divided
- 2 Tbsp. butter
- 2 x garlic cloves chopped
- 1/2 tsp aniseed
- 12 x red or possibly pink roses with open blooms petals removed
- 1 x peeled red cactus fruit
- Â Â (or possibly 2 red plums, skinned)
- 12 x fresh chestnuts
- 2 Tbsp. honey
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x boneless fresh quail
- Â Â Extra virgin olive oil as needed
Directions
- Heat 2 c. of the water to boiling.
- Meanwhile, heat the butter in large skillet, cook the garlic and aniseed for 5 min, and set aside.
- Put the rose petals and cactus fruit in a blender and puree till smooth and set aside.
- Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a warm cast-iron skillet for 5 min. When the shells open, add in the chestnuts to the boiling water and cook for 15 min. Drain the chestnuts and allow them to cold. Peel the chestnuts, add in them to the rose petal mix, and puree while adding the remaining c. of water, slowly.
- Reheat the skillet with garlic butter mix and add in the rose petals puree. Simmer for 10 min then whisk in the honey, salt, and pepper.
- Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce hot.
- Preheat a grill or possibly grill pan.
- Drizzle the quails with extra virgin olive oil and season with salt. Grill the quails till they are medium-rare, about 5 min per side. Serve with the Rose Petal Sauce.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1122g | |
| Recipe makes 2 servings | |
| Calories 1569 | |
| Calories from Fat 894 | 57% |
| Total Fat 99.38g | 124% |
| Saturated Fat 31.94g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 585mg | 195% |
| Sodium 484mg | 20% |
| Potassium 1599mg | 46% |
| Total Carbs 18.18g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 17.28g | 12% |
| Protein 143.45g | 230% |
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