A Desi Rani's meal with exotic fusions.
The exotic part of this meal is the totally French endives seasoned and grilled the North Indian way... tandoori style, of course!
Monday, March 28, 2016
Saturday, March 19, 2016
Marinated Grilled Quail Eggs with Sesame Salt
Here is something that might seem crazy.
Soft boil some quail eggs, marinate them in dark soy sauce, and then GRILL them before sprinkling with sesame seeds.
Yes! Completely out of my mind craziness!
What happens is that the marinade really seeps into the whites without being too soy-ish or salty, the inside is perfectly creamy, and the outside is fun of sesame crunch.
It is an explosion of texture and flavor and it's naturally bite-sized, so perfect for a happy hour party!
Soft boil some quail eggs, marinate them in dark soy sauce, and then GRILL them before sprinkling with sesame seeds.
Yes! Completely out of my mind craziness!
What happens is that the marinade really seeps into the whites without being too soy-ish or salty, the inside is perfectly creamy, and the outside is fun of sesame crunch.
It is an explosion of texture and flavor and it's naturally bite-sized, so perfect for a happy hour party!
From the brilliant mind of Yotam Ottolenghi. I mostly respected the original recipe, which almost never happens around here.
Ingredients
20-24 fresh quail eggs
marinade:
2 Tbsp dark soy sauce
1 Tbsp olive oil
topping:
1/2 tsp coarse sea salt
2 tsp black sesame seeds
2 tsp white sesame seeds
Directions
1. Soft boil the quail eggs. To do this, I placed them in my steamer basked and steamed on high heat for 3 minutes, then dunked them in ice water before peeling. They were perfect.. not too liquid, but velvet cream style.
2. Make the marinade by mixing the soy sauce and olive oil. Place the peeled eggs in the marinade. He says to do this for 30 minutes. I left mine for 2 hours.
3. Make the topping by dry roasting the sesame seeds on the stove top, then blitzing them with the salt in a blender or food processor. You don't want to make a powder, you just want to lightly break some of those seeds.
4. Get ready to grill. I used my stovetop griddle pan. Drain the eggs from the marinade and place on the very hot griddle pan for about 1 minute, making sure to turn them at least once so they get the char marks on 2 sides.
Ingredients
20-24 fresh quail eggs
marinade:
2 Tbsp dark soy sauce
1 Tbsp olive oil
topping:
1/2 tsp coarse sea salt
2 tsp black sesame seeds
2 tsp white sesame seeds
Directions
1. Soft boil the quail eggs. To do this, I placed them in my steamer basked and steamed on high heat for 3 minutes, then dunked them in ice water before peeling. They were perfect.. not too liquid, but velvet cream style.
2. Make the marinade by mixing the soy sauce and olive oil. Place the peeled eggs in the marinade. He says to do this for 30 minutes. I left mine for 2 hours.
3. Make the topping by dry roasting the sesame seeds on the stove top, then blitzing them with the salt in a blender or food processor. You don't want to make a powder, you just want to lightly break some of those seeds.
4. Get ready to grill. I used my stovetop griddle pan. Drain the eggs from the marinade and place on the very hot griddle pan for about 1 minute, making sure to turn them at least once so they get the char marks on 2 sides.
Serve dipped in the sesame salt.
I absolutely LOVED this. It is one of the most interesting things I've served for happy hour. Not only is it healthy, but it's just so easy to pop into your mouth with a toothpick!
I'm starting to think this Yotam dude is sort of a genius...
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