Recipe by Jacques Erasmus
Baby marrow noodles, ostrich biltong and blue cheese salad with white port dressing
- 12 fresh quail eggs
- 150ml white port
- 150ml canola oil
- 45ml (3 tbsp) Dijon mustard
- juice of ½ lemon
- salt and freshly ground black pepper, to taste
- 8 – 10 medium baby marrows, rinsed
- 125g ostrich biltong sticks
- 125g Gorgonzola, broken into chunks
Place the quail eggs in a small saucepan with room temperature water and bring to a boil. Remove from heat immediately after it starts to boil and allow the eggs to rest in the water, exactly 1 minute. Remove and place in iced water. Peel the eggs and set aside.
For the dressing, combine the port, oil, mustard and lemon juice in a mixing bowl and whisk well. Season to taste.
Prepare the ‘noodles’ by slicing the baby marrows with a julienne peeler and placing on a serving platter. Halve the quail eggs and add to the platter. Spoon over the dressing. Place the biltong sticks between two thick pieces of newspaper lined with greaseproof paper and beat with a meat mallet until falling apart. Sprinkle the salad with the biltong and Gorgonzola and serve.