Made with curried toasted quinoa , quail eggs and white anchovies, this dish doesn’t require a lot of ingredients. Try it today!
2 Clove Garlic (fresh skin on)
Robertsons Veggie Seasoning 7.50 ml
Mustard, Dijon 7.50 g
Olive oil 67.50 ml
Worchestershire sauce 3 ml
Cream cheese 300 g
1 Fresh Ciabatta (Semi-frozen)
20g Melted Butter
Robertsons Thyme 7.50 g
Garlic 7.50 g
2 Heads of Cos Lettuce
Eggs, quail 12 pc
50g Quinoa (washed)
Boquerones al Ajillo (White anchovies with garlic)
Dash of Salt
Olive Oil as requirerd
Robertsons Medium Rajah 22.50 g
Robertsons Turmeric 7.50 g
Robertsons Paprika 30 g
Water 150 ml
1 Chunk of Grana padano (cut into smaller chunks)
Parma Ham 6 pc
Wrap the garlic in tin foil, and place into a preheated oven at 180°C for 15 minutes.
Once cooked, allow to cool, then squeeze out the sweet roast puree into a blender and blend with the rest of the ingredients.
Melt the butter, then add the garlic and the Robertsons Thyme.
Thinly slice the semi-frozen ciabatta and brush the slices with the butter, garlic and thyme mixture. Bake until golden for 5 – 10 minutes.
Peel and wash the lettuce, trying to use the inner most leaves.
Bring a small pot of water to boiling point. Gently place the eggs into the boiling water and allow to boil for 2 minutes exactly.
Immediately strain the eggs from the boiling water and place into a bowl of water packed with ice. This will reduce the temperature quickly and allow for the eggs to be cooked with a gorgeous runny yolk.
Put the rinsed quinoa into a saucepan and add cold water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every cup of quinoa. Toss in a dash of salt.
Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid ajar, to prevent boiling over. Simmer for 15 – 20 minutes. The quinoa goes a bit transparent when it’s cooked, except for a little spiral sprout.
Pour the olive oil into a pan, add the Boquerones al Ajillo, Turmeric,Medium Curry Powder, Paprika and cook over a low heat to cook the spices out. Season with salt, add the quinoa and turn up the heat. The quinoa needs to get toasted, and become crunchy.
Place the dressing into a piping bag and pipe 5 random, but neat looking twirls.
Then sprinkle the crunchy quinoa over the base of the bowl and carefully peel and halve the quail eggs, being careful not to break them.
Scatter the baby cos leaves and place between them the quail eggs, parma ham, grana padano and the ultrathin ciabatta crisps.