Quail eggs & Christmas dips

Prep Time: 10 minutes

Cook Time: 3 minutes

Serves: 12

Quail eggs don’t just lend themselves to being dipped into celery salt - as delicious as that is! Here are a few suggestions of other simple and delicious crunchy, creamy and smokey dips for some glorious boiled Clarence Court quail eggs. Serve the eggs cooled and peeled, we suggest you serve 2 creamy dips and 3 crunchy.

Each recipe makes enough dip to serve with 3 packets of quail eggs.
Beetroot and horseradish – 
300g pack cooked beetroots (not in vinegar)
2 tablespoons grated horseradish
3 tablespoons soured cream
Sea salt and freshly ground black pepper
Ricotta and sundried tomato – 
250g pack ricotta
100g sundried tomatoes in oil, drained and chopped
1 lemon
Freshly ground black pepper
Herby sea salt – 
50g sea salt
50g mixed herbs like dill, parsley and basil.
Smokey bacon dust –
8 rashers of smoked streaky bacon
2 sprigs rosemary
½ tsp sweet smoked paprika
Freshly ground black pepper
Roasted chopped nuts –
A combination of roasted nuts

Recipe Card

Quail eggs – 
To hard boil the quail eggs, place gently in boiling water for 2 1/2 minutes, remove, run under cold water and then peel the shells and serve. Alternatively, these can be bought ready-to-eat, cooked and peeled.
Beetroot and horseradish – 
Place the beetroots in a food processor and blitz well. Scrape down the sides of the food processor then add the horseradish and soured cream then blitz for a few more seconds. Season to taste and spoon into a serving bowl. Chill until needed.
Ricotta and sundried tomato – 
Place the ricotta in a mixing bowl, add the sundried tomatoes, lemon zest and black pepper. Mix well, spoon in to a serving bowl, drizzle with a little oil from the tomato jar. Chill until needed.

Herby sea salt – 

Place the sea salt in a mixing bowl. Finely chop the herbs and mix together or blitz the salt and the herbs in a high speed blender or food processor, pulse for a few seconds to create a bright green salt and spoon into a dipping bowl.

Smokey bacon dust –

Place a large frying pan on a medium heat, add the bacon rashers and cook until super crispy, reddy orange in colour and dried. Place on a cooling rack and allow to cool for a few minutes. Place the pan back on the heat and lightly fry the rosemary, add the paprika and tip into a food processor. Once the bacon has cooled add it to the food processor with the rosemary and paprika. Pulse a few times, add a good pinch of black pepper. Blitz again to a dust. Tip into a serving bowl, cover and serve at room temp. This will keep in a sealed box in a cool room for 2 days.
Roasted chopped nuts –
Simply roast your favourite combination of nuts in the oven until golden. Allow to cool then chop to size of chunky breadcrumbs. Tip into a serving dish and cover until needed.

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Quail eggs & Christmas dips

Prep Time: 10 minutes | Cook Time: 3 minutes | Serves: 12

Quail eggs don’t just lend themselves to being dipped into celery salt - as delicious as that is! Here are a few suggestions of other simple and delicious crunchy, creamy and smokey dips for some glorious boiled Clarence Court quail eggs. Serve the eggs cooled and peeled, we suggest you serve 2 creamy dips and 3 crunchy.

Method

Quail eggs – 
To hard boil the quail eggs, place gently in boiling water for 2 1/2 minutes, remove, run under cold water and then peel the shells and serve. Alternatively, these can be bought ready-to-eat, cooked and peeled.
Beetroot and horseradish – 
Place the beetroots in a food processor and blitz well. Scrape down the sides of the food processor then add the horseradish and soured cream then blitz for a few more seconds. Season to taste and spoon into a serving bowl. Chill until needed.
Ricotta and sundried tomato – 
Place the ricotta in a mixing bowl, add the sundried tomatoes, lemon zest and black pepper. Mix well, spoon in to a serving bowl, drizzle with a little oil from the tomato jar. Chill until needed.

Herby sea salt – 

Place the sea salt in a mixing bowl. Finely chop the herbs and mix together or blitz the salt and the herbs in a high speed blender or food processor, pulse for a few seconds to create a bright green salt and spoon into a dipping bowl.

Smokey bacon dust –

Place a large frying pan on a medium heat, add the bacon rashers and cook until super crispy, reddy orange in colour and dried. Place on a cooling rack and allow to cool for a few minutes. Place the pan back on the heat and lightly fry the rosemary, add the paprika and tip into a food processor. Once the bacon has cooled add it to the food processor with the rosemary and paprika. Pulse a few times, add a good pinch of black pepper. Blitz again to a dust. Tip into a serving bowl, cover and serve at room temp. This will keep in a sealed box in a cool room for 2 days.
Roasted chopped nuts –
Simply roast your favourite combination of nuts in the oven until golden. Allow to cool then chop to size of chunky breadcrumbs. Tip into a serving dish and cover until needed.

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Ingredients

Each recipe makes enough dip to serve with 3 packets of quail eggs.
Beetroot and horseradish – 
300g pack cooked beetroots (not in vinegar)
2 tablespoons grated horseradish
3 tablespoons soured cream
Sea salt and freshly ground black pepper
Ricotta and sundried tomato – 
250g pack ricotta
100g sundried tomatoes in oil, drained and chopped
1 lemon
Freshly ground black pepper
Herby sea salt – 
50g sea salt
50g mixed herbs like dill, parsley and basil.
Smokey bacon dust –
8 rashers of smoked streaky bacon
2 sprigs rosemary
½ tsp sweet smoked paprika
Freshly ground black pepper
Roasted chopped nuts –
A combination of roasted nuts

Recipe Card