Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Camargue red rice with avocado salsa, Coronation quails’ eggs and poppadom crisps
Serves 6 as a starter Starters and mains
Ingredients
- 150g Camargue red rice, washed
- 100g cherry tomatoes, coarsely chopped
- 2 small ripe avocados, peeled, stones removed, flesh diced
- juice of half a lime
- small handful coriander, chopped
- 1tbsp olive oil
- 1 small onion, finely chopped
- 1tsp mild curry powder
- 150ml mayonnaise
- 1tsp apricot jam
- 18 quails’ eggs
- 2-3 ready-to-cook poppadoms, broken into medium-sized pieces
- oil, for frying
- fresh coriander sprigs, to garnish
Method
Put the rice into a saucepan and add enough water to come 1cm or so above the rice. Add a pinch of salt and cook for 30 minutes, until the rice is soft but still has bite (follow the instructions on the packet). Drain and keep warm.
Place the tomato and avocado in a bowl. Add lime juice, stir in the coriander and season to taste. Heat the oil in a small pan and fry the onion until softened but not coloured. Add the curry powder and continue to cook for a further couple of minutes. Allow to cool slightly and then stir into the mayonnaise. Add the apricot jam and stir well. Season to taste.
Bring a large pan of water to the boil and add the eggs. Boil for 2 ½ minutes, then run under cold water until cooled. Carefully peel and cut them in half. Fold gently into the curried mayonnaise.
Heat about 3-4cm of oil in a pan and fry the poppadoms for 3 seconds on each side, as per manufacturer’s instructions. Drain on kitchen paper.
Divide the rice among the glasses. Top with a layer of salsa, then a layer of quails’ eggs. Garnish with coriander. Serve with the poppadom crisps.
Advertisement