Grilled Quail with Rose Petals

Name: Grilled Quail with Rose Petals
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 quails, cut down the middle of the backbone with scissors and flattened out; 1 garlic clove, crushed to a paste with salt; 1 garlic clove, crushed to a paste with salt; 1 level teaspoon ground cumin; 1 level teaspoon ground cinnamon; 1 tablespoon lemon juice; 3 tablespoons rosewater; 3 tablespoons rose-petal jam (see Turkish Suppliers); black pepper; 1 small garlic clove, crushed to a paste with salt; 1 small garlic clove, crushed to a paste with salt; ¼ teaspoon ground cinnamon; 1 tablespoon olive oil; a squeeze of lemon; sea salt and black pepper; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This recipe combines the delicate flavour of quail with the heady scent of roses and, although it may seem an extraordinary combination, it does work very well. If you cannot source rose-petal jam, a good alternative is 75g membrillo (quince paste, see Spanish Suppliers), thinned down with 3 tablespoons rosewater.

Ingredients

Europe
Spain
Starter
Spicy
Gluten-free
Mediterranean

Ingredients

Method