Cashews and Eggplant Purée in Quail Eggs -- Oeufs de caille fourrés à la purée d'aubergines et aux noix de cajou
We need a short break from chocolate, do you agree? I actually have two more recipes waiting in line, including my elected favorite Molten chocolate cake recipe. I also hope you liked yesterday's adventure. Anne's ideas are truly wonderful and I suggest that you go back to check her cooking experiments. Worth the trip to Paris and to her station!
So when there is no chocolate, why not having a party? Do you like the idea of summers spent outside eating delicious finger foods? Not sure whether you usually test your recipes before serving them to the big crowd, but I usually do. As P. usually points out :ah oui, tu t'entraînes (you are rehearsing!) Of course I am, just like doing the OG. I prefer to minimize the possible catastrophies or last minute stress. Don't we say that we learn from previous experiences, and since I am soon to enter the middle point of the last quarter of my 30s (do your maths), I have learned from catastrophies.
A Rowing Boat with Red and White Bodies
I like boats and the ocean. And while I am at it, I also like the idea of a large rowing boat where team members are all participating to push that boat further and further. Don't you think that my dish looks like a boat with rowers? I might have way too much imagination. But I love quail eggs, tiny little cute coloured eggs that are just eaten in less than 1 second. This is the essential test, eaten in a mouthful? Can officially be declared amuse-bouches, finger food! The perfect friend to have for parties, and yes I love parties, with good food.
No need to say more, I will let you enjoy the boat ride with me.
Cashews and Eggplant Purée in Quail Eggs
- 2 eggplants
- 2 twigs of fresh thyme
- 7 tbsp olive oil
- 2 garlic cloves
- 1 shallot
- 10 basil leaves
- Juice of 1/2 lemon
- 10 cashews
- Salt and pepper
- 18 quail eggs
- 2 tbsp wine vinegar
- Preheat your oven at 350 F (180 C).
- Wash the eggplants and make lengthwise slits in 3 places.
- Slice the garlic cloves and place them in the slits.
- Put on a piece of foil paper.
- Add the thyme and a dash of olive oil.
- Close the foil and place in the oven
- Cook for 1 h 30.
- In the meantime, place all other ingredients in a food processor bowl, minus the cashews, and mix well.
- When the eggplants are cooked, take them out and scoop the flesh out.
- Mix with the other preparation.
- Then add the crushed cashews.
- Cook the egg quails in boiling water with vinegar for 3 ms.
- Remove and cool down under cold water to stop the cooking process.
- Shell them and reserve.
- Cut them in halves and place some of the purée in the middle.
- Seal with a toothpick.
- Serve sprinkled with fleur de sel. Serve cold or warm. Fennel seeds and fleur de sel for decoration Recipe from Tentations (Philippe Continici)
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