Fried quail eggs with Jersey Royals, asparagus and chorizo

Fried quail eggs with Jersey Royals, asparagus and chorizo

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3-4 small cooking chorizos
1 tablespoon olive oil
400g jersey royals or other small new potatoes
1/2 bunch asparagus
4 quail eggs

For the lemon vinaigrette

Quantity Ingredient
1/2 banana shallot
6 large mint leaves
3 tablespoons extra virgin olive oil
1/2-1 teaspoon dijon mustard
1 lemon
salt
freshly ground black pepper

Method

  1. For the vinaigrette, peel and finely dice the shallot and finely chiffonade the mint. Put the extra virgin olive oil and mustard in a small bowl, juice the lemon and add 1 tablespoon to the bowl. Whisk well, add the shallot and season with salt and pepper. Add the mint.
  2. In a small frying pan, fry the chorizos in a little of the olive oil until cooked. Allow to cool a little, then peel and crumble (rather than cut) them into small pieces, about 1 cm cubed. Reserve the chorizo oil.
  3. Scrub the potatoes and cut any large ones in half. Bring a medium saucepan of salted water to a simmer, add the potatoes and simmer until tender, about 10–15 minutes.
  4. Meanwhile, prepare the asparagus by snapping off the woody ends and peeling the lower half of the spears if they are thick. Using a swivel peeler, shave the asparagus into long ribbons.
  5. When the potatoes are cooked, drain well and very lightly crush them so the skins are broken. Transfer the potatoes to a bowl and, while they are still hot, add the vinaigrette, turning the potatoes to coat them. Add the chorizo and shaved asparagus and turn through gently to coat.
  6. Heat a frying pan with the remaining olive oil and fry the quail eggs briefly; they take only 1 minute at most to cook.
  7. Divide the warm potato, asparagus and chorizo between individual plates, top with a fried quail egg and drizzle over any remaining vinaigrette and chorizo oil.

Note

  • For a more substantial plate, double the quantities and use hen’s eggs.

Variation

  • Fried quail eggs with Jersey Royals, broad beans and ham hock: Omit the chorizo and asparagus and add 100 g each blanched, skinned broad beans and shredded ham hock to the potatoes and asparagus.
Tags:
Leiths School of food and wine
cookery course
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