Name: Char-grilled quail with rose and pomegranate
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 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

Char-grilled quail with rose and pomegranate

Australian Gourmet Traveller Valentine's Day recipe for char-grilled quail with rose and pomegranate.

Serves 2

Prep

10M

Cook

10M

Total

20M

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

Ingredients

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

Method

Main

1.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).

2.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.

3.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.