Potato, av­o­cado, quail’s eggs and ba­con with crispy shal­lots

Food and Travel (UK) - - Contents -

SERVES 4 135ml ex­tra vir­gin olive oil 4 ba­nana shal­lots, finely sliced 12 quail’s eggs

1tbsp white bal­samic vine­gar 500g new po­ta­toes

75g smoked ba­con lar­dons 1 large av­o­cado

To serve

rocket leaves and flow­ers

Place a wok on a medium heat, add 90ml of the oil and the shal­lots, re­duce the heat and stir reg­u­larly un­til the shal­lots turn a golden colour with­out burn­ing. Pour the shal­lots into a metal sieve placed over a bowl. Tip the shal­lots on to a plate lined with kitchen paper to crisp up.

Bring a saucepan of wa­ter to the boil and lower the heat be­fore adding the eggs (this pre­vents the shells from crack­ing). Im­me­di­ately in­crease the heat to a sim­mer and cook for 2½ min­utes. Drain the eggs, place in cold wa­ter, then crack and peel from the rounded end (they’re eas­ier to peel while still slightly hot). Pop into a clean bowl of cold wa­ter and set aside.

To make the dress­ing, put the vine­gar in a small bowl, sea­son with salt and pep­per and

whisk in the re­main­ing oil.

Place the po­ta­toes in a saucepan of salted boil­ing wa­ter and sim­mer for 20 min­utes or un­til just ten­der. Drain, slice and place on a serv­ing plat­ter. While they are still hot, pour over the dress­ing.

Place a fry­ing pan over a high heat, add the ba­con and cook un­til golden and crisp. Re­move from the fry­ing pan and mix with the po­ta­toes. Cut the av­o­cado in half, re­move the stone, peel, slice and ar­range on top of the po­ta­toes and ba­con.

Cut the eggs in half and ar­range over the top and sea­son with black pep­per. To serve, scat­ter with the crispy shal­lots and rocket leaves and flow­ers.

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