Quail Eggs with Roasted Sesame Salt
Photography by Photography by Elizabeth Goodall.
Designed for 8-10 people, this menu is easily expanded for a bigger crowd. Simply serve a potato dish and an extra salad with the mains.
INGREDIENTS
2 dozen quail eggs
Spice Mix
2 tablespoons white sesame seeds
2 tablespoons flaky sea salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 tablespoon cumin seeds
METHOD
Put the eggs in a pot and cover with cold water. Bring to the boil and cook for 2 ½ minutes for soft boiled or 3 minutes for hard boiled. Drain and run under cold running water to cool. Peel, reserving a few eggs in their shells for a garnish. The easiest way to peel quail eggs is to gently crack the shell all over first.
Spice Mix: Combine the ingredients and toast the mix in a dry frying pan until fragrant. Tip into a small dish.
To serve: Pile the eggs onto a dish and serve with the spice mix on the side for dipping.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.