https://www.lifestylefood.com.au/recipes/10080/slow-poached-quail-egg-crushed-peas-smoked-butter-emulsion

LifestyleFOOD.com.au

(Marcus Eaves recipe)

Ingredients

  • 250g butter

  • 50g water

  • 125g smoked butter

  • 1 tbsp split garden peas

  • 1 tbsp broad beans

  • Good quality frozen peas

  • Quail eggs

  • shaved parmesan cheese

Method

  • Emulsion:

  • 1.

    Make an emulsion (butter sauce) using 50g water and 250g unsalted butter

  • 2.

    Once the sauce is made add 125g smoked butter, slowly incorporating using a whisk. Please make sure the sauce is not split and is nice and smooth.

  • 3.

    To go inside the sauce (as a garnish) there will a tablespoon of peeled (split) garden peas and the same amount of peeled broad beans.

  • Crushed Peas:

  • 1.

    Good quality frozen peas pulsed in a Robo Coupe, season to taste. (leave the peas slightly coarse in texture)

  • Quail Eggs:

  • 1.

    Slow cook the quail eggs at 63 degrees C for 30 minutes

  • 2.

    Leave for 5 minutes to rest and then peel (the egg should be translucent inside and completely soft but still have the ability to hold its own shape)

  • To assemble:

  • 1.

    Place the warm crushed peas in a small bowl with the quail egg sat on top, the pea and broad bean emulsion (smoked emulsion) around the outside and some good quality parmesan shaved over the top

  • 2.

    This dish is served warm

Notes




Courtesy of Shane Osborn at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings