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.
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