Name: Grilled quail eggs, radish salad, barberry salt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 24 chilled quail eggs; 3 tsp olive oil; 6 assorted radishes, such as watermelon, black Spanish and breakfast, thinly sliced on a mandolin; 1 punnet daikon cress or mustard cress; For drizzling: extra-virgin olive oil; Barberry salt; 10 gm sea salt flakes; 2 tsp dried barberries (see note); 1½ tsp coriander seeds; 7 black peppercorns

Grilled quail eggs, radish salad, barberry salt

Recipe for grilled quail eggs, radish salad, barberry salt by Ross Lusted from Sydney restaurant The Bridge Room.

Serves 8

Prep

15M

Cook

15M

Total

30M

“In Asia, eggs are put directly into the ash and cooked,” says Ross Lusted. “They’re used in so many ways – salted, buried under the ground. It’s about asking the question of the product: what if I did that?”

Ingredients

24 chilled quail eggs

3 tsp olive oil

6 assorted radishes, such as watermelon, black Spanish and breakfast, thinly sliced on a mandolin

1 punnet daikon cress or mustard cress

For drizzling: extra-virgin olive oil

Barberry salt

10 gm sea salt flakes

2 tsp dried barberries (see note)

1½ tsp coriander seeds

7 black peppercorns

Method

Main

1.For barberry salt, dry-roast ingredients in a frying pan over low heat, shaking pan occasionally, until lightly roasted (1-2 minutes). Cool, finely grind in a spice grinder, set aside.

2.Cook quail eggs in a saucepan of boiling water until soft-boiled (3 minutes). Remove with a slotted spoon and refresh. Peel eggs carefully and set aside.

3.Preheat a charcoal barbecue (or char-grill pan) to high heat, brush eggs with oil and grill in batches, turning occasionally, until golden (1-1½ minutes each side). Place quail eggs on bamboo skewers, season to taste with barberry salt, drizzle with extra-virgin olive oil and serve with radish and cress.

Note Dried barberries are available online from pariya.com.
Drink Suggestion: Bollinger NV Champagne, Ay, France. Drink suggestion by Joshua Renshaw
Notes