Roasted Garlic Pasta with Quail Egg by Donna Hay

Ingredients

• 1 head garlic
• 8 Queensland Quails eggs
• 250 angel hair pasta
• 125 ml pouring (single) cream
• 25g finely grated parmesan
• sea salt & cracked black pepper

Preparation Method

1. Preheat oven to 180°C (355°F). 
2. Wrap the garlic in aluminium foil and roast for 30 minutes or until soft and tender. 
3. Squeeze garlic from skins and mash with a fork. Set aside, cover and keep warm. 
4. Cook the quail eggs in a saucepan of boiling water for 1 minute. Drain and set aside to cool slightly before peeling.
5. Cook the pasta in a saucepan of salted boiling water for 3–4 minutes or until al dente. Drain well and return to the pan. 
6. Add the cream, parmesan, roasted garlic, salt and pepper and toss to coat. 
7. Divide between serving plates, halve quail eggs and place on top to serve. Serves 8.

Oatmeal On-the-Go Bars

A recipe tested by Jana & tasted by her daughter Annabelle! She replaced the usual large hen’s egg by 4 Queensland Quails eggs. Delicious! 

So don’t forget to pack a few of them in your children’s lunch box & yours!

Ingredients (makes 18 bars)

• 2 Cups Oats
• 1 Cup Flour
• 1 1/2 Tsp Cinnamon
• Pinch of Salt
• 1 Tsp Baking Powder
• 1 1/2 Cup Milk (any kind of milk — rice, almond, soy, cow’s — will work)
• 3 Tbsp Honey
• 1/2 Cup Applesauce
• 4 Queensland Quails eggs
• 1 Tsp Vanilla
• 3/4 Cup Dried Fruit (Cranberries, Raisins, Blueberries, and/or Cherries)
• 1/2 Cup Nuts (Walnuts, Sunflower Seeds, and/or Pepitas)

Preparation Method

1. Preheat oven to 190C.
2. Place the first 5 dry ingredients in a bowl and stir to combine.
3. Mix the milk, applesauce, egg, honey, and vanilla in a separate bowl.
4. Pour the dry ingredients into the wet mixture, stir to combine and then stir in the dried fruits and nuts.
5. Pour the oatmeal mixture into a buttered or greased 7 x 11 inch baking dish.
6. Bake for 30 minutes or until thickened and golden.
7. Cool, cut into squares and serve.

Allow to cool, cut into squares and place in a zip lock bag to freeze up to 4 months. When ready, allow to defrost in fridge for 24-48 hours.

Refrigerating the bars will make them last up to 5 days.

Beef Tartare, Quail's eggs & Toasts by Emlyn Thorrington

Among the restaurants we supply in Queensland Quails eggs is Peasant. 

This season, their chef, Emlyn, has devised a delicious new recipe 

& accepted to share his secrets! 

So, on your to-do list this week: 

go to the Barracks on Petrie Terrace, try their Beef Tartare, 

run home to order your Queensland Quails eggs & give their concoction a crack! Enjoy!

Ingredients (Serve 4)

• 300g eye fillet of beef
• 3 golden shallots, finely chopped
• Small handful of cornichon, finely diced
• 1 tbs small capers, rinsed & chopped
• ½ bunch chopped chives
• 8 Queensland Quails' egg yolks
• ½ tsp Dijon mustard
• A good splash cognac
• Dash of Worcestershire sauce
• Tabasco – to taste
• Salt & freshly ground black pepper
• 1 baguette, freshly sliced & toasted

Preparation Method

1. Dice the beef as finely as possible, place in a mixing bowl, add the shallots, cornichon, capers & chives, mix well with your hands.
2. Place 4 of the quail's eggs yolks in a separate bowl, whisk in the Dijon, cognac, Worcestershire & Tabasco, season with salt & pepper.
3. Mix the egg mix into to beef until all evenly combined, check the spiciness, use a splash more Tabasco if you prefer a bit of heat.
4. Divide the beef into 4 equal portions, mould rounds onto each plate, patting down to flattened the top, make a small well in the centre, place a quail's egg yolk in the centre of each tartare.
5. Serve immediately with the warm toast. 

Quail's Eggs 3 Ways

Enjoy your Queensland Quails’ eggs scrambled, boiled and poached with a spicy hollandaise sauce.

Ingredients

For the scrambled eggs

3 quail’s eggs

1 tbsp full fat milk

Ground white pepper, to taste

Sea salt, to taste

Small bunch of fresh chives

Pinch of fresh chopped parsley

85g smoked salmon 

For the poached egg

1 quail’s egg 

For the boiled eggs

3 quail’s eggs

Cracked black pepper (enough to roll quails eggs in)

3 slices Parma ham

For the asparagus

3 small spears of English asparagus

For the hollandaise sauce

2 large hen’s egg yolks

Juice of ½ lemon

1 tsp white wine vinegar

100g unsalted butter

Pinch of salt, to taste

Pinch ground black pepper, to taste

Cayenne pepper, to taste

Paprika, to taste

To serve

Pinch of dried chives

Celery salt (to fill half a quail egg shell)

Preparation method

1. The boiled eggs

Boil 3 quail’s eggs for 2 minutes, then put them straight into cold water and leave to rest.

Take the boiled quail’s eggs, remove the shells and roll in cracked black pepper 

and wrap in the Parma ham.

2. The asparagus

Place the asparagus in boiling water for 4-5 minutes. 

Remove and place to one side, but keep the water on a simmer. 

3. The hollandaise sauce

Separate the hen’s eggs and place the 2 yolks in a bowl with the lemon juice 

and white wine vinegar. Whisk together until light and frothy.

Heat the unsalted butter in a saucepan until melted.

Place the bowl over a pan of simmering water and whisk until the mixture starts to thicken.

Slowly add the melted butter whilst continuously whisking the mixture. 

Season with salt, pepper then whisk in the cayenne pepper and the paprika to taste. 

Put to one side and cover to keep warm.

4. The scrambled eggs

Take 3 quail’s eggs and crack into a jug (keeping one of the half shells) and mix in 

the milk, white pepper, sea salt and some finely chopped chives and parsley.

Put on a medium heat with a small knob of butter and heat gently until scrambled, 

stirring all the time to stop the eggs catching on the bottom of the pan.

Flake the smoked salmon and mix it in to the eggs, heating for 30 seconds.

Put to one side and cover to keep warm.

5. The poached eggs

Bring the asparagus water back to the boil and, using a hand blender, 

form a vortex in the water; crack a quail’s egg into the pan to poach for 1 minute. 

To serve

Paint hollandaise sauce on the plate. Place the 3 boiled eggs at one end, asparagus tips  in the centre with the scrambled eggs in a ring to the right. 

Remove the ring and then place the poached egg on top of the asparagus.

Garnish with chives over the scrambled eggs. Place the celery salt in the reserved half of a quail’s egg shell and place over the scrambled egg.

Quail Egg Toasts

Ingredients (for 6 toasts)

• 6 quail's eggs
• Slices of your favourite type of bread
• Garlic or olive oil
• Thyme
• Fleur de sel

Preparation method

1. Cut round shapes out of your favourite bread toasts or cut into triangles. Brush them with a thin layer of oil and place them under the grill until golden.
2. Heat a pan and fry the quail's eggs over a low heat and season them gently - they are quick so watch carefully. 
3. Remove from the pan and place atop each toast. 
4. Sprinkle with thyme leaves and fleur the sel, and finish with a drizzle of the best extra virgin olive oil you've got. 

There are many different ways to enjoy quail egg toasts! You could also serve them with a layer of crumbled goat's cheese and several slices of tomatoes. Please email us your favourites to try!

Deviled Quail Eggs

These make an ideal appetiser at picnics or cocktail parties.

Ingredients

• 6 quail's eggs
• 1 teaspoon mayonnaise
• 1/4 teaspoon Dijon mustard
• Tabasco sauce
• Salt, to taste
• 1 teaspoon fresh herbs

Preparation method

1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
2. Cut the eggs in half, lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce & salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives or dill, and dress with caviar. Arrange on a decorative cocktail tray.

Mini Scotch Quail Eggs

A good way to use Queensland Quails' eggs is in making scotch eggs. A scotch egg consists of a hard-boiled egg, removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs and deep-fried. 
These mini versions using quail eggs are easy to assemble, perfect for sharing and make an ideal finger food!

Ingredients (for 12)

• 12 quail's eggs
• 300g good quality sausage meat
• 5 sage leaves (15g) washed and finely chopped
• 1/4 tsp freshly ground coriander seeds
• 1 tbsp ground dried onion (optional)
• 1 tbsp of flour
• 3 thick slices (100g) of old sourdough made in breadcrumbs 
• 1 whole beaten egg
• Oil for frying (such as grapeseed oil)

Preparation method

1. Place the quail's eggs in a saucepan of cold water, bring to the boil, then reduce heat to medium and simmer for 4-6 minutes. Remove, refresh under cold water, then peel. 
2. Mix together the sausage meat, herbs, onion powder and coriander; season with salt and pepper and divide into 12 balls. 
3. Roll each quail egg in flour, then enclose in a ball of sausage meat to completely cover. Chill for 30 minutes.
4. Place the flour, beaten egg and breadcrumbs in 3 separate bowls. Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
5. In a large clean dry pan, pour in your oil and heat, taking care not to get your oil to hot, it usually takes around 10 minutes. To check the temperture use a piece of bread - if it starts to fry then your oil is hot enough. 
6. Place 4 eggs per time in the pan as the oil will expand as you cook your scotch eggs. Repeat the process with the remaining eggs and drain well on kitchen paper.
7. These can be eaten warm or cold with aioli, good quality sea salt or tzatziki for example.