What to do with the leftover quail eggs? Or do you need a quick, easy finger food for a party? This is simple and surprisingly tasty. Only three ingredients! In Australia, we can purchase tinned quail eggs from the Asian grocer as well as from some common supermarkets.
This recipe is something I used many times while entertaining friends and family on our boat or at backyard BBQs and dinner parties, and it has always been a hit. When I last made this recipe in Thailand I had to buy quail eggs and boil them myself. I have discovered that pealing quail eggs in absolutely devastating!
Mix a tablespoon of salt with about a teaspoon of five-spice. Taste and adjust until you have a good balance of salt and spice.
Then simply plate up the eggs, dip a few in the spice and serve along with the salt mix in a small bowl.
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This recipe came about after Christmas this year while sailing down the east coast of Australia. My son, Jedd, started it by saying he would make a turkey and camembert crumbed meatball. Dwayne then piped up that he was going to make a crumbed meatball also. It soon became known as the “crumbed-ball-off”. All three of us were going to make a crumbed meatball and pick the best one. The winner was not going to have to cook for a week.
The “crumbed-ball-off” never happened as Jedd flew back to Adelaide sooner than expected. However, since I had lots of leftover Camembert cheese and cranberry sauce, I decided to do Jedd’s crumbed turkey balls. This is the recipe I came up with. We enjoyed it as a meal for dinner, but I also think it would be great finger food!
For the Turkey Balls
1 clove garlic, very finely chopped 1 teaspoon of white pepper 1 1/2 tablespoons of fresh sage, finely chopped 1 teaspoon garlic salt 1 spring onion finely sliced 1 1/2 cups fine bread crumbs 100g Camembert cheese Oil for deep frying
Mix the turkey mince, white pepper, sage, garlic salt and 1/2 cup of bread crumbs. Cube the cheese – about 1cm. Depending on the size you want.
Take a spoon full of mince, place it on your palm and flatten it into a flat round shape. Place a piece of camembert in the centre and shape the mince around it. Roll into a smooth ball. Coat with bread crumbs.
Cover and refrigerate for one hour. In the meantime make the cranberry sauce.
For the Cranberry Red Wine Sauce
1 clove of garlic, very finely chopped 1 cup red wine 1/2 cup cranberry sauce (I used Ocean Spray whole cranberry sauce) 1/2 cup chicken stock 1/2 tsp fresh sage, very finely chopped
In a small saucepan lightly sauté the garlic, add the red wine and cook to reduce it by half. Add the chicken stock and reduce by half again. Add the cranberry sauce and cook for a while until it thickens slightly and has reduced a little more. I will thicken more as it cools.
Cook the turkey balls
Heat the oil in a deep fryer or a saucepan, and heat oil to 190c. When the oil is at the correct temperature, add the balls in batches. Fry for 3-4 minutes until golden brown. Remove the turkey balls from the oil with a slotted spoon and place on a paper towel-lined plate to drain.
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I got this recipe from my mother-in-law years ago. I’m not sure where she got it from, but these stuffed chillies became a staple on our picnic days, or as finger food with guests on our boat. Serve them hot as a light meal with salad, or serve at room temperature as finger food. Easy to prepare ahead of time; these stuffed chillies will be a hit!
2 tablespoons tamarind paste
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
2 tablespoons water
½ teaspoon sugar
Split each chilli lengthways to create a pocket, leaving ends intact. Remove and discard the seeds and pith.
Combine the first 8 ingredients in a bowl. Using a teaspoon, fill each chilli with the mince mixture until slightly bulging — smooth filling with the back of a wet spoon.
Heat some oil in a large frying pan on medium. Add chillies, mince side down, and cook for 5 minutes until lightly brown, turn over and cook chilli side down until cooked all the way through.
To make the sauce, place all ingredients into a small saucepan. Stir on high heat until boiling. Reduce to low heat and simmer for a minute or two until it thickens. Arrange chillies on a plate and pour the sauce over them. Sprinkle with chopped coriander.
*Make mini meatballs with any leftover mince mix.
*Concentrated tamarind sauce can be used instead of tamarind paste.
*Hot chilli sauce can replace the Sambal Oelek
*Use a mix of red and green chillies for an appealing look.
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I have been making these fish cakes for years. They are quick and easy to make, and very tasty when served hot with a nice salad. I have also used this recipe to make finger food, which I can serve cold at picnics or when out sailing (did you know we live on a boat?) and they have been well received. Swap your dipping sauce flavours to add variety and get creative with garnishes. Spriggs of coriander look pretty or add different texture by sprinkling with deep fried basil leaves.
Ingredients 500g firm white fish fillets 1 egg 1 Tablespoon fish sauce 3 Tablespoons white rice flour ½ cup fresh coriander leaves 3 teaspoons red curry paste 4 – 5 green beans, very thinly sliced 2 spring onions, very thinly sliced oil for cooking
Method Process fish in a food processor until well minced and then scoop it into a mixing bowl.
Next place the egg, fish sauce, rice flour, coriander leaves, and curry paste into the food processor and process until well combined. Add this mix to the fish along with the beans and the spring onion. Mix well.
Form one heaped tablespoon of fish mixture into small patties (use damp hands). Heat cooking oil in a frypan over medium heat and cook the fishcakes in batches, for a few minutes each side or until golden brown.
Drain on a paper towel and serve with a dipping sauce such as sweet chilli sauce orNam Jim.
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Larb Moo Tod are Thai-style fried pork balls. Made with similar flavours like the popular larb moo which is a Thai (or initially a Laos) salad made with pork mince and herbs, they are delicious. We first tried these pork balls at “The Deck” which is the restaurant/bar at Phuket Yacht Haven Marina. We both love these tasty morsels, so I set to work decoding the Larb Moo Tod ingredients. Below is the recipe I created, and Dwayne and I both think it tastes as good as the original.
3 Tbsp raw glutinous or sticky rice
4 lemongrass stems (soft white part only)
1 clove of garlic
1 small red onion, finely diced
8 kaffir lime leaves, finely sliced and diced
1 red chilli, finely diced
2 spring onions, finely sliced
2 Tbsp fish sauce
1 Tbsp Lime
1 tsp brown sugar
2 Tbsp flour
Oil for deep-frying
Firstly you need to roast and grind the rice (Khao Khua). Heat a wok to medium heat and add the rice. Cook while frequently stirring until the grains are toasted and golden; this will take about 5 minutes and might smoke a little. Let the rice cool down for a few minutes before grinding it, with a mortar and pestle, into a coarse powder (or you can use a spice grinder).
Using a mortar and pestle (or a food processor) mince up lemongrass and garlic and transfer it to a large mixing bowl.
Add to mixing bowl all remaining ingredients (apart from the oil) and mix well to combine.
With wet hands, shape the mixture into small balls (don’t be fussy any shape will do!). Heat enough oil in a wok to deep-fry the balls in batches.
Fry the lab moo balls for approximately 5 – 7 minutes, until crispy, browned and cooked through.
Remove with a slotted spoon or tongs and place on paper towels to drain.