Mini Skewer of Charcuterie with Quail Eggs in Leek Ash
Created by online cookery school, The Devilled Egg
This canapé is incredibly easy to make and will satisfy even the most discerning diners. The fatty cured ham melts in the mouth and complements the smokiness of the ash, while the addition of pepper cuts beautifully through the richness of the egg and meat.
What you’ll need
Makes 6 skewers
6 Foraging Free quail eggs
6 iberico ham (or other charcuterie with plenty of fat on it)
½ a small leek
Let’s get cooking
Preheat the oven to 230C.
Remove and discard the top layers of the leek and cut off the root, then cut in half lengthways and spread the individual leaves on a baking tray.
Cook in the preheated oven until they are completely charred and disintegrate into dust when rubbed between the fingers.
To hard boil the quail eggs, firstly make sure the eggs are at room temperature to ensure they don’t crack in hot water.
Bring a pan of water to the boil and lower the eggs in all at once with a slotted spoon.
Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water and leave them to stand for a couple of minutes, but don’t let them cool down completely.
Gently tap or roll the eggs on your work surface to crack the shall all over and begin peeling from the bottom. Try and get under the membrane between the shell and the white, as this will make them easier to peel.
Rinse in water and they are ready to go.
Crush the charred leeks into fine powder in a pestle and mortar or simply in a bowl with a spoon, add a few pinches of finely ground pepper and roll the eggs in the mixture.
Thread onto a skewer with the ham and serve.
For more recipes and tutorials, please visit www.thedevilledegg.com
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