"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?"
- 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
- 10 gm sea salt flakes
- 2 tsp dried barberries (see note)
- 1½ tsp coriander seeds
- 7 black peppercorns
- 1For 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.
- 2Cook 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.
- 3Preheat 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