Char-grilled quail with rose and pomegranate

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

Char-grilled quail with rose and pomegranate

William Meppem

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


Rose and quince dressing



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.

Drink Suggestion: Perfumed, musky gewürztraminer. Drink suggestion by Max Allen


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