My favourite egg is a poached quail’s egg. Nothing beats that sensationally creamy and rich egg yolk that bursts in your mouth without all the dripping mess. These quail’s egg canapés are a great crowd pleaser and make for a delicious pre-dinner nibble. They are so easy to assemble and can be ready in no time at all. Why not serve them alongside our Scotch Quail’s Eggs or Beetroot Pickled Quail’s Eggs for a fun and delicious plates of canapés?
Pickling is an amazing preservation method that not only extends the life of your food, but also transforms its flavours, giving it an interesting and tasty edge. These are our affectionately named 'Pickled Pink' quail's eggs. In this recipe I have used beetroot as a way of transforming the pickling liquid into a deep pink, almost purple dye, creating deliciously quirky and eye-catching eggs.
This quick canapé idea couldn’t be simpler to make. It’s a great snack to whip up for a last minute dinner party or an impromptu visit from friends. The heat can be adjusted by using more or less nduja and the quantities scaled up or down easily, so just make as much as you need. Serve with breadsticks, crudités or crisps.
I admit this barely qualifies as a recipe, but it’s so good it’s worth it! What follows is more of a series of assembly instructions to create a delicious and super easy canapé or snack. Nduja has entered my life with a bit of a bang. As soon as I tried the spicy spreadable salami I knew it would play a starring role in my cooking for a while. Whether I want to deepen the flavour in a stew, enrich a pasta sauce, top a homemade pizza or make a quick dip (recipe coming soon!), nduja is my new favourite ingredient, enhancing the flavour of so many dishes.