Wednesday, April 10, 2013

IHCC - Broccoli, Carrot and Quail Eggs (Yotam Ottolenghi)


The other day at Cold Storage, I was searching for Betty Crocker Pancake mix when I come across this pancake mix - Marie Callender's Corn Bread/Muffin Mix. It is selling at $1.20, I think, clearing stock as it is expiring on the 14th this month. So I took a pack to try and intend to make Roast Chix at home, to imitate those you have at Kenny Rogers. Verdict - it's not bad for a quick n fuss-free cornbread!

As I was decided what else to go with the Roast Chix and Corn Bread, salad was my 1st choice til I stumble upon the post by Joyce of Kitchen Flavour. That was my 1st encounter with IHCC (stands for I Heart Cooking Club). It is a group of cooking lovers who have a theme and free choice of what recipes to use, that features or is from the guest chef that is chosen. I briefly browse and saw this - Asparagus with celery and quails' eggs

I was intrigued to make this, simply toss on olive oil and sprinkle black pepper over blanch vegetables.  And I replace the apsaras and celery with broccoli and carrot. It is light, simple and yummy. I didn't use the olive oil ultimately, I toss it in the Chix oil from roasting the Chix, to get some of the marinate 'taste' from the Chix. Then I topped it off with black pepper and I am done.

The combination of Roast Chix, Corn Bread and Broccoli, Carrot & Quail Eggs salad goes very well. Light and flavourful. I would definitely recommend this to lazy ppl who want to impress guests that they invite over for dinner. Haha~

I am submitting this recipe to IHCC on the theme of 'Loving the Leaf' by guest chef Yotam Ottolenghi

Aparagus, Celery and Quail eggs (adapted from Guardian.co.uk
400g medium asparagus, woody ends removed (net weight)
Olive oil
¾ tsp celery salt (or fine sea salt)
12 quail eggs
10g celery leaves, roughly chopped (ie from about one head of celery)
2 tsp lemon juice
Black pepper
1) Cut and blanch vegetables in water. Using the same water, put quail eggs in to boil
2) Cook for about 5mins, pour away the hot water and soak in cold water.
3) Using the same pot after roasting the Chix, put blanched veg into pan and grill til you get charred mark. Toss over lemon juice and black pepper. Serve warm with Chix.

11 comments:

Zoe said...

Hi Priscilla,

I'm a fan of Yotam Ottolenghi. His food is always very lemony, honest and refreshing.

I hardly cook and eat celery leaves and seems like this salad recipe looks very interesting.

Zoe

Couscous & Consciousness said...

Hi Priscilla. Welcome to IHCC - I hope you enjoy our journey with Ottolenghi.

Your salad looks delicious. I must admit I've never cooked quails eggs. The broccoli and carrot were good substitutes for the asparagus.

Priscilla said...

Hi Zoe,

I dint know who he was til I stumble upon Joyce's post. Ha~ very mountain turtle. And I so love the flexibility as I can use the recipe from chosen chef and replace my veg. Celery is only for my hub and I doubt he can finish 1 whole pack. Broccoli & carrot are good cos both myself and the kids eats them.

Hi Conscous,

I would like to still maintain the asparagus with broccoli and carrots but I can't find them. Will try them again with asparagus cos my family loves it.

kitchen flavours said...

Hi Priscilla,
Nice to see you cooking with us at IHCC, a super cool cooking club!
That is a lovely salad, we love eggs in our salad along with all the veggies! The celery leaves must have added a wonderful fragrance to the salad!

Priscilla said...

Thanks Joyce... =)
Ya, agreed that it is a cool cooking club, without a lot of restrictions and I get to browse a lot of recipes I nvr see b4 and also those 'ang-moth' famous chef. Hope to learn more western recipes tt are yummy too...

Michelle said...

Welcome to IHCC--I look forward to cooking with you.

Great looking plate and I think it's fun that you used quail eggs.

Susan Lindquist said...

I love the idea of this salad, but wouldn't know where to begin looking for quail eggs! I suppose I could ask around for pullet eggs (the really small chicken eggs) ... would love this with the asparagus OR broccoli!

Welcome to IHCC, Priscilla!

Deb in Hawaii said...

Welcome to IHCC--so happy to have you cooking along with us! I have not run across quail eggs here ;-( but I love how yummy this salad looks. ;-)

Priscilla said...

Hi Mich, Susan & Deb,

Thanks!!

Renia Carsillo said...

Wish I could get a hold of quail eggs here! This looks beautiful!

Kim said...

A very big welcome to I Heart Cooking Clubs! I'm so intrigued with your use of quails eggs. I've never cooked with them, but am captivated by how little they are. This is a beautiful simple salad that seems very flavorful and easy to prepare.