QUAIL’S EGGS WITH DUKKAH

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 10 min­utes Cook­ing 15 min­utes Makes 16 Egyp­tian in ori­gin, dukkah is a mix­ture of herbs, spices and toasted hazel­nuts, served here as a dip with quail’s eggs but of­ten with bread or veg­eta­bles.

50g hazel­nuts 40g sesame seeds 1 tbsp each co­rian­der and cu­min seeds 1 tsp freshly ground black pep­per 16 quail’s eggs

1 Heat the oven to 170°C (150°C fan oven) gas mark 3. Spread out the hazel­nuts on a bak­ing sheet and cook for 5-10 min­utes un­til golden, stir­ring once or twice. Cool. 2 Chop the hazel­nuts or coarsely blitz in a food pro­ces­sor. Tip into a bowl. 3 Place a pan over a medium heat and dry-toast the sesame seeds un­til golden, then add to the hazel­nuts. 4 Put the co­rian­der and cu­min seeds into the same pan and toast for a few min­utes un­til golden. Al­low to cool, then grind in a cof­fee grinder or pes­tle and mor­tar. Add to the hazel­nuts with the pep­per. Sea­son. 5 Bring a pan of wa­ter to the boil, lower in the eggs and cook for 3 min­utes pre­cisely. Re­move with a slot­ted spoon and plunge into a bowl of ice-cold wa­ter. 6 Serve the dukkah as a dip with the eggs peeled or un­peeled, depend­ing on your pre­ferred pre­sen­ta­tion.

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