PARTY FOOD PLATTER
22nd June 2020
FAT: 40.97g PRO: 9.62g CHO: 2.89g Kcals: 419
Notes
Mo’s tip: You could use chicken eggs but quail eggs have higher health benefits and look better for this dish.
Ingredients
- 16g Onions, pickled, cocktail/silverskin, drained
- 10g Cucumber, raw, flesh and skin
- 20g Carrots, young, raw
- 40g Cream, fresh, double
- 12g Mayonnaise Hellmanns
- 2g Olive oil
- 16g Eggs, quail, whole, raw
- 2g Hartleys Sugarfree Jelly Crystals Orange
- 21g Cheese Mature Cheddar
Instructions
- You will need some cocktail sticks, vinegar and dried herbs
- Boil the quails eggs for 3 minutes, put straight into cold water with a tablesp of vinegar which makes peeling easier
- Dissolve the jelly in 20mls of boiling water. Whip the cream, NOT TOO STIFF, mix into the jelly. This should be similar to a mousse consistency, keep in the fridge until required. It will keep for 3 days.
- Cut the cheese, carrots and cucumber into suitable pieces to put on cocktail sticks with the egg cut in half and the silverskin onions.
- Mix the mayonnaise and olive oil with a pinch of herbs or seasoning. Serve as a dip.
- Serve mousse as dessert
- You could use chicken egg but quails egg look better for this dish
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