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Second Courses

Quail with Hibiscus

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: Medio
Method:: 10 min.
Preparation:: 30 min.

Iker Erauzkin

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Iker Erauzkin

Ingredients

4 quail
12 Hibiscus flowers
100 gr. shelled pistachios
Rose water
Salt
Black pepper
Rosemary
A clove of garlic
Butter
Honey

Method

Skin and clean the quail., Crush the nuts in a mortar with 4 hibiscus flowers, three drops of rose water, some rosemary, garlic, two tablespoons of honey, and salt and pepper to taste
Coat the quails with paste and put on a baking a tray with a knob of butter on each piece and place in the oven at 180ºC for 20 minutes, till the quails acquire a beautiful golden brown color.
Serve the quail on a platter and accompany with hibiscus petals, and the cooking juice.

Tip

You can prepare this recipe in a pot or casserole. First, fry the quail in butter until browned, first over high heat, and then simmer. Then add a glass of water, cover and leave to stew. Remove the lid five minutes before the end of cooking.

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