Another delicious bite, provide cocktail sticks and maybe serve them on a bed of watercress.

Ingredients

Another delicious bite, provide cocktail sticks and maybe serve them on a bed of watercress.

  • 24 quail eggs
  • extra virgin olive oil
  • 2-3 teaspoons freshly roasted and ground cumin
  • Maldon sea salt

To Serve:

  • watercress

First cook the quail eggs in boiling salted water for 3 minutes.  Drain and drop into a bowl of cold water.  Peel, toss in a little extra virgin olive oil, then roll in cumin and sprinkle with sea salt.

Serve on sprigs of watercress so they can be enjoyed together as they are speared with a cocktail stick.

Makes 24

Method

First cook the quail eggs in boiling salted water for 3 minutes.  Drain and drop into a bowl of cold water.  Peel, toss in a little extra virgin olive oil, then roll in cumin and sprinkle with sea salt.

Serve on sprigs of watercress so they can be enjoyed together as they are speared with a cocktail stick.

Makes 24

A Simply Delicious Christmas with Darina Allen and Rory O'Connell is on RTÉ Player now. Recipe taken from ‘A Simply Delicious Christmas’ published by Gill Books.