Serves 6
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18 quails’ eggs
100ml white wine vinegar
100ml cold water
1 beetroot, trimmed and peeled
50ml olive oil, plus 1 tbsp
1 egg yolk
50g peas
1 tbsp celery salt
1 tsp lemon juice
sea salt and black pepper
nasturtium flowers and pink peppercorns, for garnish
6 saucers
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Place the quails’ eggs in a saucepan of boiling water and simmer on a medium heat for 2 mins, then chill in running cold water. when the eggs are completely cold, peel them in cold water. Rinse to remove and unwanted shell and place in a lidded 600ml container. Add the vinegar and cold water to the container and season with salt. Chill overnight.
Place the whole beetroot in a saucepan and cover with cold water. Bring the boil, then simmer for 20 mins, or until soft. Place the beetroot in a food processor and blend until a paste. Add the 1 tbsp of olive oil and season with black pepper and blend again until smooth. Transfer to a tub and chill for at least 1hr or until needed.
Place the egg yolk in a small jug and whisk with an electric whisk for 2 mins or until thick and fluffy. Add a drop of olive oil and whisk again. Repeat three times, then with the whisk on a steady speed, slowly pour the remaining olive oil into the yolk. Whisk for 2 mins, until thick.
Place the peas in a food processor and blend until very smooth. Mix the pea puree into the egg mixture along with the celery salt and lemon juice. Chill until needed.
To serve, place three eggs on each saucer and add a heaped teaspoon of the pea mixture and beetroot mixture each. Add a nasturtium flower to each dish and sprinkle with pink peppercorns.
