Description
Another recipe from the love collection (collection Aphrodite), as I promised the fans of the chestnut trees. Roast the bird with a flavorful sauce. Chestnuts in the recipe you can substitute potatoes. Only mashed potatoes to make thinner than usual. Recipe taken from the book by Mexican writer Laura Esquivel "Like water for chocolate"
Ingredients
-
Quail
6 piece
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Flowers
12 piece
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Honey
2 Tbsp
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Anis
1 Tbsp
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Chestnut
100 g
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Salt
-
Garlic
2 tooth
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Black pepper
-
Butter
2 Tbsp
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Flavor
Cooking
Collect petals from 11 roses, my running cold water, allow to drain and leave in reserve.
To prepare the chestnuts. If frozen, must be defrosted. If bought fresh, then at each chestnut to make an incision with a knife, boil in lightly salted water 30 minutes. Drain, cool a little, so that you can hold in your hands. Still hot remove the shell and brown shell. Quail (Chicks) wash with cold water, drain the water, salt, and pepper.
In the prepared chestnuts, pour water to cover them, boil until chestnuts begin to soft after boiling, remove from heat.
Quail fry until Golden brown in butter.
Separately, in a skillet with butter, fry until Golden brown the finely chopped garlic, put in a pot and quail (chickens), cover with a lid or in the throes of mA low heat.
Blender, wipe the chestnuts into a puree. Add the honey.
Anise grind in a coffee grinder. I would only add: Anise, you can add 2 types - Anise (seeds) -Pimpinella anisum 2 tablespoons, as in the original recipe. His grind in a coffee grinder is not necessary! Or Star anise - Anisum stellatum. The number should be reduced, it has much more flavor.
In a blender combine the ground anise and rose petals (poppies). I want to add - Anise, you can add 2 species: Anise (seeds) -Pimpinella anisum 2 tablespoons, as in the original recipe. Or Zvezchatye anise - Illicium verum. The number should be reduced, it has much more flavor.
Grind until a homogeneous mixture
Combine with mashed chestnuts. Doselevel (to taste). Add 1 drop of pink food essences. Poluchennym sauce pour quail (Chicks) in a saucepan, pre-disabling fire. Leave it so for 10 min.
Then take out the quails from the sauce, put on serving dish. Decorate with the remaining rose petals. The sauce is served separately in a gravy boat. This dish goes well with champagne. For garnish you can file a boiled rice or potatoes. Without garnish, in the form of snacks. Bon appetit!
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