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Moroccan quail with rose-petal sauce and cucumber relish
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Impress your Valentine with spicy quail and cucumber relish.
Ingredients:
  • 2 tsp rosewater (see note)
  • 2.50 gm ground cumin
  • 42.00 gm lemon juice
  • 4 butterflied quail (ask your butcher to butterfly them)
  • 79.20 gm rose petal jam (see note)
  • 1 tsp white wine vinegar
  • 20.00 ml finely chopped mint
  • Couscous, to serve (tossed with edible dried rose petals - optional)
  • 10.60 gm lemon juice
  • 18.20 gm olive oil
  • 20.00 ml pomegranate syrup (see note) (optional)
  • 1/2 red onion, thinly sliced
  • 1/2 telegraph cucumber, seeds removed, thinly sliced
  • 250.00 ml coriander leaves
Instructions:
  • Combine fragrant rosewater, aromatic spices, fresh juice, 1 tablespoon of oil, a pinch of salt, and a dash of pepper in a bowl. Add tender quail and gently mix to ensure each piece is coated with the flavorful mixture. Then, in a separate bowl, mix all ingredients for the relish together and set aside for serving.
  • In a non-stick frypan over medium-high heat, heat 1 tablespoon of oil. Cook butterflied quail skin-side down until golden, then flip and cook until cooked through, about 2-3 minutes per side.
  • Combine jam, vinegar, garlic, and remaining oil in a pan over low heat. Cook for 1-2 minutes until a loose sauce forms. Add mint. Serve quail on a bed of couscous topped with the sauce and relish.

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