1 Italian focaccia
15ml Olive oil
1 garlic clove
(large), finely chopped
Small bunch of fresh
mixed herbs, such as mint, parsley, coriander
(cilantro) and oregano, chopped
20-24 quail's eggs
30-45ml/ 2-3 tbsp
30-45ml/ 2-3 tbsp sour
5ml/ 1tsp shallot,
225g/ 8oz fresh
beetroot (beet), cooked in water or cider, peeled
Half bunch of
scallions, trimmed and cut in lengthways
60ml/ 4 tbsp red onion
Coarse sea salt
Mix peppercorns, roughly
Set the oven at 190°C/
Brush a layer of olive oil
on top of focaccia bread. Sprinkle with garlic and mixed
herbs. Season with sea salt. Bake for 10-15 minutes or
until golden. Set aside and keep warm.
Put the quail's egg into a
bowl of cold water. Bring to boil and continue cooking
for 5 minutes. Leave the quails from boiling water and
put aside to cool.
Combine the mayonnaise,
sour cream, shallot and capers in a bowl. Season.
Peel the quail's egg and
arrange in a serving plate.
Slice the bread into
Serve the bread with eggs,
beetroot, spring onions, chutney and mayonnaise dip. Dip
with coarse slat, ground peppercorns and olive oil.