Quails with date and pistachio stuffing and rose sauce – Food & Home Magazine

Ingredients

• STUFFING
• 3 slices wholewheat bread
• 1 onion, chopped
• 2 garlic cloves, crushed
• 100g dates, pitted
• 110g butter
• juice and zest of 1 orange
• 100g pistachio nuts, shelled
• salt and freshly ground black pepper, to taste
• a handful of fresh thyme, stalks discarded
• a handful of fresh sage, chopped
• ROSE SAUCE
• 100g butter
• 100g walnuts, toasted and chopped
• 15ml (1 tbsp) rose water
• 30ml (2 tbsp) honey
• 15ml (1 tbsp) wholegrain mustard
• petals of 2 red roses (see Cook’s Tip below)
• 4 quails, deboned
• olive oil, for brushing