Yield: 1 Servings
|12||Royal Jungle Roses|
|2||Cloves of Garlic, Minced|
|3||Pomegranates Ground ;|
|Or 3 Pitaya Ground ;|
|Strained (Cactus Fruit)|
|2 tablespoons||Rose Water|
|¼ cup||Orange Juice Concentrate|
|1 medium||Apple, Peeled ; Chopped|
|¼ cup||Chopped Walnuts|
|½ cup||Conyac or Rum|
|Basmati Rice with Almonds|
Clean and prepare Quail. Depetal and rinse 6 Roses using only larger outer petals. Sliver with scissors. Separate into 4 equal parts.
Moisten bread bit by bit , shredding and balling until consistecy is mushy yet firm. Add ¼ of the slivered rose petals, walnuts, apples, raisins and a dash of cinnamoon. (to taste) ¼ cup of Conyac and 1 tablespoon Rosewater. Mix all together by hand until well blended and stuff Quail. Place remainder in covered ceramic cookware to be placed in oven with Quail. In large mexican mortar, add the Anise to 2 parts of the slivered Roses (reserving the other half for stuffing ; garnish) and grind to a very wet puree. Brown, peel and boil the Chestnuts then puree. Set aside. Heat garlic in a large saute pan with butter until transparent. Add Chestnut puree, Pomegranates (or Pitaya), 1 tablespoon Rosewater, Frozen Orange Juice Concentrate ; ¼ cup of Conyac or Rum. Heat lightly adding salt and pepper to taste. Remove from heat. Marinate Quail in sauce for 15 minutes.
Meanwhile begin preparing Basmati Rice adding Raisins, Walnuts in last ten then five minutes of steaming (Respctively). Bind Quail and place in broiler pan covered with a foil tent or cheescloth. Put in oven for 20 minutes at 350 degrees (Along side remaining stuffing).
Baste constantly. Remove foil or cheesecloth and allow to brown for five more minutes. Serve on a platter, rice in the middle, Quail fanned out, Scoops of stuffing between. Garnished with champagne or red seedless grapes, Remaining shredded Roses strewn over top, add steamed brocolli heads between and around.