Quail Eggs with Roasted Sesame Salt
Photography Photography by Elizabeth Goodall.
Designed for 8-10 people, this menu is easily expanded for a bigger crowd. Simply serve a potato dish and an extra salad with the mains.
INGREDIENTS
2 dozen quail eggs
Spice Mix
2 tablespoons white sesame seeds
2 tablespoons flaky sea salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 tablespoon cumin seeds
METHOD
Put the eggs in a pot and cover with cold water. Bring to the boil and cook for 2 ½ minutes for soft boiled or 3 minutes for hard boiled. Drain and run under cold running water to cool. Peel, reserving a few eggs in their shells for a garnish. The easiest way to peel quail eggs is to gently crack the shell all over first.
Spice Mix: Combine the ingredients and toast the mix in a dry frying pan until fragrant. Tip into a small dish.
To serve: Pile the eggs onto a dish and serve with the spice mix on the side for dipping.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.