Quails’ Eggs with Stilton and Celery Dip

Name: Quails’ Eggs with Stilton and Celery Dip
Yield: Serves 4–6
Ingredients: 4 oz/112 g Stilton cheese; Quails’ eggs (allow 3–4 per person); Half a good stick of celery, sliced as finely as possible; 3 fl oz/84 ml single cream; 2 tsp snipped chives

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Quails’ eggs are now widely available, and this makes an ideal first course which can be eaten in the fingers with a drink in hand. Very finely sliced celery is stirred through the smooth Stilton cream dip, providing a good contrasting crunch. I like to stir snipped chives through, too, for the appearance as well as the flavour.

Ingredients

Quails’ eggs (allow 3–4 per person)

Starter
Gluten-free
Vegetarian

Method

Boil the eggs for 4 minutes. Cool and shell them.

Put the Stilton in a food processor and whiz, gradually pouring in the single cream. When it is all a smooth thick mixture, pour it into a serving bowl, and stir through the finely sliced celery and snipped chives. Cover the dip with clingfilm till you are ready to serve it.