Name: Pickled and boiled quail eggs with celery salt
Yield: 8
Ingredients: 24 quail eggs; 1 tsp celery seeds; To serve: bread and butter; Pickle mixture; 250 ml dry white wine; ½ cup white wine vinegar; ¼ tsp celery seeds; ¼ tsp aniseed; 8 whole cloves; ½ tsp white peppercorns; ½ tsp pink peppercorns; ½ tsp coriander seeds; ½ tsp fennel seeds; 4 fresh bay leaves; 2 fresh thyme leaves; 1 golden shallot, coarsely chopped

Ingredients

24 quail eggs

1 tsp celery seeds

To serve: bread and butter

Pickle mixture

250 ml dry white wine

½ cup white wine vinegar

¼ tsp celery seeds

¼ tsp aniseed

8 whole cloves

½ tsp white peppercorns

½ tsp pink peppercorns

½ tsp coriander seeds

½ tsp fennel seeds

4 fresh bay leaves

2 fresh thyme leaves

1 golden shallot, coarsely chopped

Method

Main

1.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.

2.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.

3.Combine celery seed and 2 tsp salt in a mortar and, using a pestle, pound until coarsely ground. Transfer to a small bowl.

4.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.