AT A GLANCE
"In Asia, eggs are put directly into the ash and cooked," says Ross Lusted. "They're used in so many ways - salted, buried under the ground. It's about asking the question of the product: what if I did that?"
|01||For barberry salt, dry-roast ingredients in a frying pan over low heat, shaking pan occasionally, until lightly roasted (1-2 minutes). Cool, finely grind in a spice grinder, set aside.|
|02||Cook quail eggs in a saucepan of boiling water until soft-boiled (3 minutes). Remove with a slotted spoon and refresh. Peel eggs carefully and set aside.|
|03||Preheat a charcoal barbecue (or char-grill pan) to high heat, brush eggs with oil and grill in batches, turning occasionally, until golden (1-1½ minutes each side). Place quail eggs on bamboo skewers, season to taste with barberry salt, drizzle with extra-virgin olive oil and serve with radish and cress.|
Note Dried barberries are available online from pariya.com.
BOLLINGER NV CHAMPAGNE, AY, FRANCE. , suggested by JOSHUA RENSHAW