Ingredients:
- 12 roses (preferably red, organic , unsprayed)
- 12 chestnuts
- 2 garlic cloves
- 6 quail
- 1 pitaya
Directions:
- Brown quail in butter, sprinkle with salt and pepper to taste.
- Remove petals from roses and grind with anise in a mortar.
- Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
- Drain and puree.
- Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
- Salt to taste.
- To thicken, use 2 tablespoons corn starch.
- Strain through a fine sieve and add no more than 2 drops of rose oil.
- As soon as all seasonings have been added remove from heat.
- Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9 x13 baking dish.
- Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.42 Kcal (580 kJ) | ||
| Calories from fat | 53.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 158.7mg | 53% | |
| Sodium | 47.5mg | 2% | |
| Potassium | 104.23mg | 2% | |
| Total Carbs | 18.99g | 6% | |
| Sugars | 14.17g | 57% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 138.33 Kcal (579 kJ) | ||
| Calories from fat | 53.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 9% | |
|---|---|---|---|
| Cholesterol | 158.6mg | 53% | |
| Sodium | 47.47mg | 2% | |
| Potassium | 104.17mg | 2% | |
| Total Carbs | 18.98g | 6% | |
| Sugars | 14.16g | 57% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 45.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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