|
|
|
|
|
|
|
Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
|
|
|
Print This Page |
|
|
|
Quails' Eggs with Radishes, Anchovy Mayo and Tuna TapenadeIngredientsQuails' Eggs with Radishes, Anchovy Mayo and Tuna Tapenade Serves 6 as a starter 24 quails' eggs bunch of fresh breakfast radishes, with leaves For the Mayo 2 egg yolks 2.5 ml (1/2 tsp) Dijon mustard 15 ml (1 tbsp) white wine vinegar 150 ml (5 fl oz) mild extra virgin olive oil 150 ml (5 fl oz) sunflower oil 22.5 ml (1 1/2 tbsp) capers, rinsed 30 ml (2 tbsp) flat-leaf parsley, chopped 25g (1 oz) anchovy, chopped salt and white pepper lemon juice to taste For the Tapenade 1 x 200g (7 oz) tin tuna in olive oil, drained 2 x 55g (2 oz) tins anchovies in olive oil 150g (5 1/2 oz) black olives (drained weight) pitted juice of half a lemon 2 garlic cloves, crushed 50 ml (2 fl oz) extra virgin olive oil 15 ml (1 tbsp) brandy leaves of 2 sprigs thyme 30 ml (2 tbsp) parsley, chopped MethodFor the mayo, mix the egg yolks with the Dijon mustard and half of the vinegar in the bottom of a bowl. Beating all the time with a wooden spoon, whisk or hand beater, start adding the oils very slowly, drop by drop. Wait until each drop of oil is well amalgamated and the mixture has thickened before adding the next bit.When you have a thick puree, and have incorporated all the oils, add the rest of the wine vinegar plus the capers, parsley and anchovies. Mix this all together and add salt, pepper and lemon juice to taste. Cover and keep in the fridge. To make the tapenade, simply put all the ingredients in the food processor and blend. Use the pulse button if you want a coarse puree. Bring a pan of water to the boil and then cook the eggs for 4 minutes. They should be just hard-boiled. When they're cool enough to handle, half peel ten of the eggs - it just looks nice - and put all the eggs on a plate with the radishes. Serve the tapenade and mayo in separate bowls alongside the eggs and radishes and provide unsalted butter, sea salt and French bread. Reproduced with the kind permission of Diana Henry from the book Crazy Water, Pickled Lemons, published by Mitchell Beazley 2002, ISBN 1-84000-501-7 Back to the recipe page |
| About the Βι¶ΉΤΌΕΔ | Help | Terms of Use | Privacy & Cookies Policy |