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Chef Jeff
Boiled quail eggs with 2 dips
Cooked quail eggs with an almond sesame dip and cocktail sauce.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the sesame seeds, the paprika powder and cumin over a medium heat for 3 minutes.
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Let cool on a plate and do with the almonds in the food processor, or use a mortar. Grind to coarse crumb.
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Meanwhile, cook the quail eggs for 3 minutes. Scare under cold running water and peel them.
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For the cocktail sauce, mix the mayonnaise, ketchup, worcestershire sauce and lemon juice.
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Serve together with the nut spice mixture as dips on the quail eggs.
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Nutrition
285Calories
Sodium9% DV205mg
Fat38% DV25g
Protein22% DV11g
Carbs1% DV4g
Fiber4% DV1g
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