zest Archives

Fish recipes

Vietnamese bun cha ca

20 minutes

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Honey and whisky sodas with teamarbled quails eggs and herb salt

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight to marble

Cooking Time 5 minutes

Ingredients

For the honey and whisky sodas:

Ice cubes
6 T honey
12 tots whisky
6 sprigs thyme
A pinch of salt
6 x 200 ml cans soda water
Honeycomb, sliced, to garnish

For the tea-marbled quail’s eggs:

24 quail’s eggs
3 T lapsang souchong or any other dark tea leaves
3 T Maldon salt
1 T lemon zest
2 T white sesame seeds, lightly toasted
½ t white sugar

Method

To make the honey and whisky sodas: Fill a cocktail shaker with ice and top with the honey, whisky, thyme and salt. Shake well for 2 to 3 minutes. Pour into 6 chilled glasses and top up with soda water. Garnish with honeycomb.

To make the tea-marbled quail’s eggs: Place the eggs and tea leaves in a saucepan and cover with cold water. Bring to the boil and cook for 1 minute. Remove from the heat and allow the eggs to stand in the tea for 2 to 3 minutes.
Remove the eggs and crack each shell a few times. Place the eggs back into the tea and allow to stand in the liquid overnight. Combine the salt, lemon zest, sesame seeds and white sugar and serve as a dipping salt with the eggs.

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Honey and whisky sodas with teamarbled quails eggs and herb salt

Honey and whisky sodas with teamarbled quails eggs and herb salt

Ingredients

Method