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Grilled quail with rose petals

Name: Grilled quail with rose petals
Prep time: 370 min
Cook time: 15 min
Total time: 385 min
Yield: 8
Ingredients: 4 garlic cloves, crushed; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 5 tablespoons rosewater; 80ml (1/3 cup) lemon juice; 60ml (1/4 cup) olive oil; 8 small quail, butterflied; 6 tablespoons rose petal jam* or quince paste; Dried rose petals, to garnish*

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6h 10m

15m

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Ingredients (9)

4 garlic cloves, crushed
2 teaspoons ground cinnamon
2 teaspoons ground cumin
5 tablespoons rosewater
80ml (1/3 cup) lemon juice
60ml (1/4 cup) olive oil
8 small quail, butterflied
6 tablespoons rose petal jam* or quince paste
Dried rose petals, to garnish*

Method

1.

Place half the garlic, 1 1/2 teaspoons cinnamon, the cumin, rosewater and 2 tablespoons each of lemon juice and oil in a glass dish. Stir to combine. Add quail and refrigerate overnight.
2.

Preheat a grill or barbecue plate to high. Remove quail from marinade and grill quail for 2-3 minutes each side, basting with marinade, until cooked through.
3.

Place jam, remaining garlic, cinnamon, lemon juice and oil in a pan over low heat and cook very gently, stirring until combined and heated through.
4.

Serve quail with a little sauce and scatter with rose petals.