Emilia's Poached Quail With Rose Petals

Recipe Ingredients

1		Chicken stock
8		Garlic cloves - peeled
1		Onion - peeled, quartered
8		Quail - cleaned, patted dry
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Unsalted butter
1/2 teaspoon	2.5ml	Ground aniseseed
2		Red cactus tuna or cactus fruit - peeled, and
		Roughly chopped or substitute plums
12		Red or pink organic roses - petals only
1 cup	62g / 2.2oz	Fresh walnut meats
2 tablespoons	30ml	Honey
4		Cooked white rice - hot

Recipe Instructions

In a soup pot combine stock, 5 garlic cloves, onion and bring to a boil. Season the quail liberally with salt and pepper. Add quail to boiling stock, bring back to a boil and reduce heat to low. Simmer quail 12 to 15 minutes, remove from broth to an ovenproof casserole and cover. Reserve broth.

In a saucepan melt butter and add remaining 3 cloves of garlic, minced and salt and freshly-ground black pepper. Saute briefly over low heat and add anise cooking a minute more.

In a blender combine cactus fruit or plums, rose petals (reserving a few for the final garnish), and walnuts and add just enough reserved broth to cover, blend until smooth. Add blended mixture to saucepan with garlic and anise and cook 10 minutes gently stirring to mix thoroughly. If sauce is very thick, add more reserved broth. Taste for seasoning and add honey, salt and freshly-ground pepper. Pour hot sauce over warm quail in casserole and serve immediately with white rice and sprinkle a few rose petals on each plate.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-SP01 broadcast 04-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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