Pickled and boiled quail eggs with celery salt
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Serves
8
| Quail eggs |
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24
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quail eggs
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1 tsp
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celery seeds
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To serve:
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bread and butter
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| Pickle mixture |
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250 ml
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dry white wine
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½ cup
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white wine vinegar
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¼ tsp
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celery seeds
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¼ tsp
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aniseed
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8
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whole cloves
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½ tsp
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white peppercorns
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½ tsp
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pink peppercorns
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½ tsp
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coriander seeds
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½ tsp
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fennel seeds
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4
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fresh bay leaves
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2
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fresh thyme leaves
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1
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golden shallot, coarsely chopped
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1
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Bring a large saucepan of salted water to the boil over high heat, add quail eggs and cook for 3 minutes, then drain and cool under cold running water. Peel 12 quail eggs.
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2
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For pickling mixture, combine all ingredients plus 2 tsp sea salt and ¼ cup water in a large saucepan over medium heat and bring to the boil. Simmer for 7 minutes, reduce heat, add peeled eggs and simmer for 5 more minutes. Cool, then transfer to a sterilised jar. Refrigerate until ready to use.
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3
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Combine celery seed and 2 tsp salt in a mortar and, using a pestle, pound until coarsely ground. Transfer to a small bowl.
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4
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To serve, place pickled quail eggs in a bowl. Place remaining 12 quail eggs on a plate and serve with celery salt and buttered bread.
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Drink Suggestion Vintage rosé Champagne.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Margaret Castleton