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Moroccan quail with rose-petal sauce and cucumber relish

Name: Moroccan quail with rose-petal sauce and cucumber relish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoons rosewater (see note); 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 2 tablespoons lemon juice; 1/4 cup (60ml) olive oil; 4 butterflied quail (ask your butcher to butterfly them); 3 tablespoons rose petal jam (see note); 1 teaspoon white wine vinegar; 1 garlic clove, crushed; 1 tablespoon finely chopped mint; Couscous, to serve (tossed with edible dried rose petals - optional); 2 teaspoons lemon juice; 1 tablespoon olive oil; 1 tablespoon pomegranate syrup (see note) (optional); 1/2 red onion, thinly sliced; 1/2 telegraph cucumber, seeds removed, thinly sliced; 1 cup coriander leaves

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20m

Moroccan quail with rose-petal sauce and cucumber relish

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Treat the one you love to a gourmet meal this Valentine's day. This spicy quail is accompanied by a refreshing cucumber relish.

2 teaspoons rosewater (see note)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1/4 cup (60ml) olive oil
4 butterflied quail (ask your butcher to butterfly them)
3 tablespoons rose petal jam (see note)
1 teaspoon white wine vinegar
1 garlic clove, crushed
1 tablespoon finely chopped mint
Couscous, to serve (tossed with edible dried rose petals - optional)

Cucumber relish

2 teaspoons lemon juice
1 tablespoon olive oil
1 tablespoon pomegranate syrup (see note) (optional)
1/2 red onion, thinly sliced
1/2 telegraph cucumber, seeds removed, thinly sliced
1 cup coriander leaves

Method

1.

Mix rosewater, spices, juice, 1 tablespoon oil, salt and pepper in a bowl. Add quail and toss to coat. For relish, combine all ingredients in a bowl and set aside.
2.

Heat 1 tablespoon oil in a non-stick frypan over medium-high heat. Cook butterflied quail skin-side down for 2-3 minutes until golden, then turn and cook for a further 2-3 minutes until cooked through.
3.

Meanwhile, stir jam, vinegar, garlic and remaining 1 tablespoon oil in a pan on low heat for 1-2 minutes to form a loose sauce. Stir in mint. Serve quail on couscous with sauce and relish.