DEAN’S JEWELLED QUAILS EGG, CITRUS SALTS & JASMINE TEA
If you’re entertaining friends and want to make a great first impression, try this really simple recipe of Executive Chef Dean for stunning jewelled quails eggs, citrus salts and jasmine tea. They look beautiful in different colours and taste delicious. Serve them as a canapé when your friends arrive.
TIME REQUIRED
Up to 2 hours prep time for the dyes 12 hours for the eggs to soak in the dyes 10 minutes to prepare the citrus salts
INGREDIENTS FOR UP TO 48 QUAILS EGGS
Beetroot dye 100g
Raw beetroot
500ml Boiling water
Cabbage dye
100g Red cabbage
500ml Boiling water
Saffron dye
0.5g Saffron strands
500ml Boiling water
Quails eggs in citrus salts
Up to 48 individual quails eggs
1 Lemon
1 Lime
1 Orange
10g Black sesame seeds
10g Sesame seeds
80g Maldron sea salt
SETTING UP THE DYES
First of all you need to make the dyes for colouring the quails eggs. Here’s how.
SAFFRON DYE (creates a yellow dye)
Place the saffron strands into a bowl and pour 500ml of boiling water over them.
Leave to soak for 15 minutes.
Once the time is up, leave to cool and strain. It is ready to use.
BEETROOT DYE (creates a red dye)
Whilst the saffron strands are soaking, grate 100g of raw beetroot into a bowl and pour 500ml of boiling water over it.
Leave it to soak for 15 minutes
Once the 15 minutes is up, let the dye cool and then strain it. It is ready to use
CABBAGE DYE (creates a blue dye)
Shred 100g of red cabbage and place into a big bowl
Pour 500ml of boiling water on the cabbage
Leave to soak for 15 minutes
Once the 15 minutes is up, let the dye cool and then strain it. It is ready to use
GREEN DYE
To make the green dye, take 250ml of the cabbage dye you’ve already made and the saffron dye. Mix the saffron dye with the cabbage dye until you reach the colour of green that you’re happy with. You now have your green dye.
Now you move onto prepping the quails eggs Pop the quails eggs into boiling water for just three minutes. Once the three minutes is up, remove the eggs from the water and place them in ice water for 5 minutes. Once cooled, carefully peel the quails eggs. Add up to 12 eggs into each of the different dyes, leave them to soak in the dyes, cover the bowl and pop into the fridge for 12 hours.
Finally, get your citrus salts ready. Take the lemon, lime and orange and grate the fruits into one bowl. Add both sesame seeds and the sea salt and mix all the ingredients together. For extra flavour you can add jasmine tea leaves to the citrus salts. After 12 hours, take the eggs out of the fridge and present them with the citrus salts as a canapé.
