Nadia - - FOOD IN SEASON -

Savoury quail’s eggs

Ready in 25 min­utes | Serves 8-10 | GF

2 hen’s eggs 12-15 quail’s eggs 1-2 Tbsp may­on­naise* 1-2 Tbsp sour cream ¼ cup finely grated parme­san, plus a lit­tle ex­tra for the plate Mi­cro greens, to gar­nish – op­tional

1 Cook the hen’s eggs in boil­ing wa­ter for 8 min­utes, re­move from wa­ter with a slot­ted spoon and re­fresh in cold wa­ter to stop the cook­ing process. Set aside. Re­turn pot of boil­ing wa­ter to the heat.

2 Pre­pare a bowl of ice and wa­ter. Us­ing a spoon, care­fully lower the quail’s eggs into the boil­ing wa­ter and cook for 90 sec­onds. Re­move eggs and place in the icy wa­ter to cool and chill.

3 When hen’s and quail’s eggs are cool, care­fully peel and cut into halves. Care­fully re­move the yolk from each half with the tip of a tea­spoon and place in a small bowl. Dis­card the hen’s egg whites.

4 Add 1 Tbsp may­on­naise, 1 Tbsp sour cream and salt and pep­per (to taste) to the yolks and mash un­til smooth. Add a lit­tle more may­on­naise and sour cream as you need to. Stir in parme­san. Trans­fer to a pip­ing bag with a small noz­zle (or a clean snaplock bag; when filled, snip off one cor­ner).

5 Place quail egg whites on a serv­ing plate which has a lit­tle ex­tra parme­san sprin­kled on it to stop the eggs mov­ing. Pipe fill­ing into egg whites. Cover loosely with plas­tic wrap and re­frig­er­ate un­til ready to serve. If you like, sprin­kle with mi­cro greens just be­fore serv­ing.

Fun with flavour

> You may like to add an ad­di­tional flavour such as a pinch of curry pow­der or some finely cut herbs.

Pot­ted wal­nut & herb spread

Ready in 20 min­utes | Makes 1 small jar | GF 1/3 cup fresh wal­nuts 2 small spring onions, roughly chopped 1/3 cup cream cheese, soft­ened 2-3 Tbsp finely chopped mix chives, pars­ley, mar­jo­ram or oregano (use 2-3 herbs)

1 Place wal­nuts and chopped spring onion in a blender and pulse once or twice un­til finely cut.

2 Tip into a small bowl and add cream cheese. Use a wooden spoon to cream the mix­ture un­til it is light and fluffy.

3 Add the finely chopped herbs and sea­son with cracked pep­per; taste and ad­just sea­son­ing if nec­es­sary. Spoon into a jar and chill un­til needed. The spread will keep for a week or so in the fridge.

Fin­ger sand­wiches

Ready in 10 min­utes | Makes 16 8 slices whole­meal sand­wich bread Pot­ted wal­nut & herb spread (see recipe, left) 1/3 cup roughly chopped fresh wal­nuts Small hand­ful cress – op­tional

1 Thickly spread four slices of bread with the spread. Sprin­kle over a few chopped wal­nuts and some cress (if us­ing) and top with an­other slice of bread. Press to­gether. Trim off crusts and cut each sand­wich into four neat fin­gers. * Check la­bel if eat­ing gluten free

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