Last Updated 04 | 02 | 2013 at 09:24

Lifestyle

Serve with a dollop of love

The Most Romantic Dish in the World

Article By:
di-ve.com news
editorial@di-ve.com

Valentine’s Day is fast approaching and we’ve sourced the most luscious and romantic recipe in the world (well, that’s what we believe anyway!). It’s sure to cook up some lurve come the 14th.

Valentine’s Day is the most romantic date in the year. It’s the time full of hearts and lovers kissing, cupids plastered on shops’ windows and the smell of roses everywhere. It’s also the time when restaurants, stationeries and hotels make loads of money, but some people actually do opt to stay in for a romantic night in, and we’ve got the perfect recipe for those who do:

Quail in Rose Petal Sauce

If that’s already got your mouths watering, then good! It really should. Made famous by the 1993 Mexican film, Like Water for Chocolate, this dish has love written all over it - and, fear not, kitchenphobics, it is actually not that difficult to make!

What you’ll need:

● 3 cups water
● 2 tbsp butter
● 2 crushed cloves of garlic
● 1/2 tsp aniseed
● 12 red or pink roses with open blooms, petals removed
● 1 peeled red prickly pear or 2 red skinned plums
● 12 fresh chestnuts
● 2 tbls honey
● Salt and pepper
● 4 boneless fresh quail
● Olive oil

How to make it:

Pre-heat grill.

Bring 2 of the 3 cups of water to boil.

Melt the butter in a large frying pan and add the crushed garlic and aniseed, and fry for 5 minutes.

Blend the rose petals and prickly pear/plums in a blender until smooth.

Cut an ‘X’ over the flat ends of the chestnuts with a sharp knife - just as you would if you were roasting them - and toast - NOT fry - on a frying pan until the shells open up. This can be done in the oven on ‘grill’ as well. Add the chestnuts to the boiling water and cook for a further 15 minutes. Sieve them and let them cool.

Peel the chestnuts and add them to the rose/fruit mixture and puree again while adding a cup of water into the mixture slowly.

Reheat the butter with garlic and aniseed and add the rose/fruit puree. Simmer for around 10 minutes and whisk in the honey, salt and pepper. Once done, push the sauce through a sieve into a clean pan making sure to press the solids well to extract the juice and chestnuts pulp. Keep the sauce warm.

Drizzle the quails with olive oil and season with salt to taste. Grill the quails to medium-rare - about 5 minutes per side.

Serve with the Rose Petal Sauce and a dollop of love.

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