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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.

By Ross Lusted
  • Serves 8
  • 15 mins preparation
  • 15 mins cooking
Grilled quail eggs, radish salad, barberry salt
Grilled quail eggs, radish salad, barberry salt

"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.

Notes

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