Poached Quail Egg Salad with Watercress and Tarragon Sauce
This may sound more difficult than it is but it’s actually blissfully simple and can all be made well in advance.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia’s Vegetarian Collection.
Begin by poaching the eggs: fill a medium-sized frying pan with water to a depth of approximately 1½ inches (4 cm), then heat it to a temperature just sufficient to keep the water at a bare simmer. Then break the eggs, 5 or 6 at a time, into the simmering water and let them cook, uncovered, for 2 minutes.
If you find it hard to break the shells, carefully make a cut in the shell with a small serrated knife before you break them into the water. Then, use a draining spoon and a wad of kitchen paper underneath to lift them from the water and transfer them to a bowl of cold water.
Then continue to cook the remaining eggs in the same way, and leave them in a bowl of cold water until you are ready to use them.
For the sauce, separate off the watercress leaves and discard the stalks. Now break the egg into a food processor or blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then switch on to blend these together.
Now mix the oils in a jug and pour in a thin trickle through the hole in the top with the machine still switched on. When all the oil is in, add the vinegar, lemon juice, watercress and tarragon leaves, then blend again until the leaves are quite finely chopped.
To serve, arrange salad leaves on each plate and arrange 3 poached quails eggs in the centre of each one.
Drizzle some of the sauce over the top of each salad, followed by a sprinkle of a few snipped chives.
Serve with crusty bread.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
One of the most brilliant first courses Delia has ever eaten... perfect for a special occasion meal and certain to be a success with all who eat it!
Easy, elegant and bound to go down a treat with your guests, these little quail's eggs need nothing more than good salt and pepper to give them plenty of party pizazz!
Most Popular recipes
- Salade Nicoise
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Tomato, Mozzarella and Basil Salad
Cheat's Creme Patisserre
30 Jul 2015 08:25
Week 3 winner
29 Jul 2015 17:34
30 Jul 2015 07:34
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
29 Jul 2015 20:18
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30