QUAIL IN ROSE PETAL SAUCE

Preparation Method :

• Oven temperature 180°C/ 350°F, Gas 4. Preheat a grill.
• Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side.
• Sauce: Place the rose petals and plums in a food processor and process until smooth. Set aside.
• Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes.
• Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
• Melt butter in a frying pan over a medium heat, add garlic and cook, stirring, for about 2 - 3 minutes.
• Add rose puree and honey, bring to simmering and simmer for 10 minutes.
• Place the birds on a serving platter, spoon over sauce and garnish with additional rose petals.