Wednesday, May 15, 2013

Cocktail time - Quail Eggs with Truffle

It's recipe time!  I don't know if I have told you how I love to totter about making, and inventing, and reinventing delicious hors d'oeuvres. Well, I do. I find it cathartic and while it may not be true to the heart of all Bombshells, it's pretty peachy to me.

So here's another little bite you might like to try before your next fabulous soiree. , ,

You will need:
  • 50 g black winter truffles
  • 1/4 cup hazelnut oil
  • 1 tablespoon fresh lemon juice
  • 24 quail eggs
  • 1 tablespoon finely chopped fresh chives
  • 3/4-inch round cutter and a pastry bag fitted with a 1/4-inch plain tip
With a small manual slicer or a sharp thin knife, cut very thin slices of truffle, then cut out 48 circles from the slices with round cutter. Mince enough scraps to fill 1 tablespoon.and reserve it with 2 teaspoons juice from jar (if you are using preserved truffles).
Whisk the oil and lemon juice in a little bowl and then season with some salt and pepper. Spoon 1 1/2 tablespoons of vinaigrette into another bowl and then add the truffle circles. Marinate truffle circles by covering and chilling them for 1 hour, or until you are ready to use them.
While the truffle circles are marinating, cover the quail eggs with water by 1 inch in a little saucepan and simmer, covered for 5 minutes. Then refresh under cold water as this will stop the eggs cooking. Peel the eggs and halve them lengthwise.
Push the yolks out and mash them with the chives, minced truffles (and any juice if using preserved truffles) and the remaining vinaigrette to create a paste. Season with salt and pepper and put the mixture into pastry bag. Chill the deviled yolks in the pastry bag until your are ready to use it.
Arrange the egg halves on a platter and pipe in just enough deviled yolks to fill the holes (but not too high). To finish, cover each yolk with a truffle circle.

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