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Receta Quail Eggs With Asparagus And Walnut Mayonnaise
by Global Cookbook

Quail Eggs With Asparagus And Walnut Mayonnaise
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  Raciónes: 6

Ingredientes

  • 9 x Quail Large eggs see * Note 1,
  •     at room temperature
  • 6 slc Serrano ham see * Note 2
  • 2 x Black olives
  • 18 x Asparagus tips, thin blanched till just
  •     tender
  • 1/2 tsp Dijon mustard
  • 1/2 Tbsp. Sherry vinegar
  • 1 sm Whol egg
  • 1/3 c. Sunflower oil
  • 3 Tbsp. Walnut oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Note 1: If quail Large eggs are unavailable, the smallest chicken Large eggs which you can find are a good substitute. Hard-boil them, and proceed as with quail Large eggs.
  2. Note 2: Serrano ham is available in Latin markets, prosciutto is a good substitute.
  3. Bring 2 qts of water to a gentle boil. Carefully lower quail Large eggs into the water; cook for 2 1/2 min. Remove and shell immediately.
  4. Add in mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a c. with a spout, mix the 2 oils. With the motor of the food processor running, add in the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper.
  5. Let Large eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut Large eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
  6. This recipe yields 6 appetizer servings.
  7. Suggested drink: Hidalalgo Manzanilla, La Gitana