Char-grilled quail with rose and pomegranate

AT A GLANCE

  • Serves 2 people

This is adapted from Moro: The Cookbook; the floral flavour of the rose is magical.

  • 1 garlic clove
  • 3 tsp rosewater, or to taste
  • 2 tsp lemon juice
  • ½ tsp each ground cinnamon and ground cumin
  • 2 quail, halved lengthways
  • To serve: organic rose petals, pomegranate seeds and coarsely chopped pistachios
  •  
  • Rose and quince dressing
  • 35 gm quince paste, coarsely chopped
  • 30 ml rosewater, or to taste
  • 1 garlic clove, crushed
  • Pinch of ground cinnamon
  • 2 tsp extra-virgin olive oil
  • 1 tsp lemon juice
01   Pound garlic and a pinch of salt to a fine paste in a mortar and pestle. Add rosewater, lemon juice and spices and stir to combine. Place quail in a non-reactive bowl, pour over marinade, turn to coat, cover with plastic wrap and refrigerate to marinate (2 hours).
02   For rose and quince dressing, whisk quince paste and rosewater in a small bowl until dissolved. Whisk in garlic, cinnamon, olive oil and lemon juice, season to taste and set aside.
03   Preheat a char-grill or barbecue over high heat. Remove quail from marinade, cook skin-side down until golden and crisp (3-4 minutes), then turn and cook until just cooked through (1-2 minutes). Serve with rose and quince dressing, scattered with rose petals, pomegranate seeds and pistachios.

Topics:

ENTREE, DRINK SUGGESTION, CUMIN, ROSEWATER, QUAIL, QUINCE, LEMONS, CINNAMON, SUMMER, SPANISH

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND RODNEY DUNN

Drinking Suggestion:

PERFUMED, MUSKY GEWÜRZTRAMINER. , suggested by MAX ALLEN

FEATURED IN

Feb 2010

Feb 2010

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