Quails with date and pistachio stuffing and rose sauce – Food & Home Magazine
Quails stuffed with date and pistachio, served in a rose sauce—delicate flavors paired perfectly. Perfect for special occasions or a luxurious dinner at home.
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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
- freshly ground black pepper
- 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
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