Lamb and Rose Stuffed Quails with Harissa and Apricots

Lamb- and rose-stuffed quails with harissa and apricots

Everything rose is the in thing at the moment and so is the amazing chef Yotam Ottolenhi! I have the full cookbook collection as they are stunning and every recipe looks and tastes delicious! This is one of my favourite dishes and as I am a huge fan of the flavour of rose I thought I would share this with you. At the Gourmet Grocer we have been working with the one and only Pariya Foods for over 9 years they produce the best Middle Eastern produce,  their rose products rock!!! This dish would be perfect as a holiday treat or just because you can !!! I hope you enjoy this dish as my as we do !!! Enjoy !

Serves 12

150g dried apricots
400g minced lamb
150g fresh white breadcrumbs
2 tsp ground cinnamon
2 tsp grated lemon zest
4 garlic cloves, peeled and crushed
20g chopped parsley
40g chopped coriander
3 tsp dried rose petals
Salt and black pepper
12 medium-sized quails
1 tbsp olive oil
3 tbsp harissa paste
2 tbsp Pariya rosewater
2½ tbsp lemon juice
2 tbsp honey

Finely chop 30g of the apricots and put them in a bowl with the lamb, breadcrumbs, cinnamon, lemon zest, garlic, parsley, half the coriander, a teaspoon of rose petals, a teaspoon of salt and plenty of black pepper. Mix well and stuff into the quails.

In another bowl, mix the oil, harissa, rosewater, lemon juice, honey, three-quarters of a teaspoon of salt and some pepper. Rub this all over the quails and marinate in the fridge for at least two hours, and preferably overnight.

Heat the oven to 200C/390F/gas mark 6. Put the quails breast side down in a roasting tray large enough to hold them snugly. Pour over any marinade and 150ml water, cover with foil and roast for 25 minutes.

Meanwhile, cut the remaining apricots into 0.5cm-thick slices and, once the 25 minutes are up, add to the pan. Turn over the quails, return to the oven uncovered, and roast for 20-30 minutes more, until cooked. Remove the quails from the pan and keep them covered in a large bowl.

Tip the sauce from the tray into a medium saucepan and simmer for three to five minutes, until thick. Pour over the quails, add the rest of the coriander and stir to coat. Place the birds on a platter, sprinkle with the remaining rose petals and serve.

Credit

Recipe Otam Ottolenghi’s  Photograph: Colin Campbell for the Guardian Colin Campbell/Guardian

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