John's beetroot-pickled quail eggs

AT A GLANCE

  • Serves 24 people

  • 250 ml (1 cup) beetroot juice (about 500gm beetroot; see note)
  • 250 ml (1 cup) white vinegar
  • 110 gm (½ cup) white sugar
  • 2 fresh bay leaves
  • 3 cloves
  • 2 tsp black peppercorns
  • 1 tsp dried chilli flakes
  • ½ cinnamon quill
  • 24 quail eggs
  • 6 mint leaves (optional)
01   Bring beetroot juice, vinegar, sugar, bay leaves, cloves, peppercorns, chilli, cinnamon and ½ tsp sea salt to the boil in a large saucepan over medium heat, remove from heat and keep warm.
02   Bring a large saucepan of salted water to the boil over high heat, add quail eggs, cook for 2 minutes, drain and refresh in iced water. Carefully peel eggs, place in a 500ml sterilised jar, pour warm beetroot juice mixture over, set aside to cool, add mint leaves, seal with a lid and refrigerate to pickle (2 weeks). John's beetroot-pickled quail eggs will keep refrigerated for 2 months.
Note To make beetroot juice, coarsely chop beetroot and pass through a juice extractor. Alternatively, process beetroot in a food processor until finely puréed, then pass through a fine sieve.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

SWEETISH PINK SPARKLING WINE, SUCH AS BRACHETTO. , suggested by MAX ALLEN

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