Ingredients
Quails' Eggs with Radishes, Anchovy Mayo and Tuna Tapenade
Serves 6 as a starter
24 quails' eggs
bunch of fresh breakfast radishes, with leaves
For the Mayo
2 egg yolks
2.5 ml (1/2 tsp) Dijon mustard
15 ml (1 tbsp) white wine vinegar
150 ml (5 fl oz) mild extra virgin olive oil
150 ml (5 fl oz) sunflower oil
22.5 ml (1 1/2 tbsp) capers, rinsed
30 ml (2 tbsp) flat-leaf parsley, chopped
25g (1 oz) anchovy, chopped
salt and white pepper
lemon juice to taste
For the Tapenade
1 x 200g (7 oz) tin tuna in olive oil, drained
2 x 55g (2 oz) tins anchovies in olive oil
150g (5 1/2 oz) black olives (drained weight) pitted
juice of half a lemon
2 garlic cloves, crushed
50 ml (2 fl oz) extra virgin olive oil
15 ml (1 tbsp) brandy
leaves of 2 sprigs thyme
30 ml (2 tbsp) parsley, chopped
Method
For the mayo, mix the egg yolks with the Dijon mustard and half of the vinegar in the bottom of a bowl. Beating all the time with a wooden spoon, whisk or hand beater, start adding the oils very slowly, drop by drop. Wait until each drop of oil is well amalgamated and the mixture has thickened before adding the next bit.
When you have a thick puree, and have incorporated all the oils, add the rest of the wine vinegar plus the capers, parsley and anchovies. Mix this all together and add salt, pepper and lemon juice to taste. Cover and keep in the fridge.
To make the tapenade, simply put all the ingredients in the food processor and blend. Use the pulse button if you want a coarse puree.
Bring a pan of water to the boil and then cook the eggs for 4 minutes. They should be just hard-boiled. When they're cool enough to handle, half peel ten of the eggs - it just looks nice - and put all the eggs on a plate with the radishes.
Serve the tapenade and mayo in separate bowls alongside the eggs and radishes and provide unsalted butter, sea salt and French bread.
Reproduced with the kind permission of Diana Henry from the book Crazy Water, Pickled Lemons, published by Mitchell Beazley 2002, ISBN 1-84000-501-7
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