What could be more perfect at Easter time than a basket of magnificent duck eggs. I was fortunate to be gifted these beauties by fellow food writer/blogger Mona Wise on the occasion of the ‘Gimme the Recipe‘ book launch last week at The Mill Restaurant, Blarney.
The first use that sprang to mind was baking and bake I will with what now remains but as I browsed the first edition of Irish Country Living Magazine I knew I just had to try Catherine Fulvio’s unceremoniously named Potato and Egg Salad. This is no ordinary potato and egg salad, neither is it an M&S potato and egg salad, this is a Creamy Dill Dressed Duck Egg & Potato Salad.
Even if you’re not overly fond of eggs I would encourage you to try the dill dressing smothered onto baby potatoes and salad leaves. The dressing alone is delicious and would also be great poured over a baked potato served with a juicy steak or burger.
What struck me most about the duck eggs was their vibrant golden colour which has you anticipating richness before you even get to taste.
I don’t think it’s long before we will see a return to the simple entertaining teas of old where quartered tomatoes were served to guests with slices of hard-boiled eggs and a rustic spring onion and potato salad on top of some butterleaf lettuce leaves. Simple, quality ingredients, served without fuss and accompanied by lashings of hot tea with thickly sliced homemade brown bread and butter. This time round though lets jizz them up a notch with a dash of creamy dill dressing and a smattering of toasted hazelnuts a la Catherine Fulvio.
Creamy Dill Dressing
You will need:
Small handful / few sprigs dill
3 tbsp sour cream
6 tbsp mayonnaise
1 tbsp red wine vinegar (Catherine’s recipe uses Sherry vinegar if you have it!)
Finely chop the dill and set aside.
Dollop the sour cream and mayonnaise into a jar or a jug and pour in the red wine vinegar.
Sprinkle the dill on top and either cover with a lid and shake well to mix or use a small whisk or fork to combine well.
Potato and Egg Salad
You will need:
1 kg baby potatoes
Mixture of leaves e.g. rocket, baby spinach, watercress
1 tbsp olive or rapeseed oil
2 tbsp hazelnuts
Dill and Chives to garnish
To toast the hazelnuts place them on a baking tray and cook in a hot oven until browning – 5 minutes or so – place in a tea-towel while still warm and rub vigorously to get most of the skins off.
Boil the potatoes in a saucepan of water until tender, then drain and allow to cool slightly before cutting in half then place in a bowl and pour over the dill dressing, mixing thoroughly to cover the potatoes.
Hard-boil the eggs in a saucepan of water – brought to the boil then simmered for 4-7 minutes depending on how firm you want the yolks.
Once cooked, run the saucepan of boiled eggs under the cold tap to lower the temperature of the eggs.
Gently tap the still warm eggs to crack the shells and then peel them off. Cut each egg into 4 wedges.
Arrange the salad leaves on a large platter, drizzling over the oil and mixing it through.
Scatter the potatoes over the leaves and then arrange the egg wedges on top.
Garnish with roughly chopped hazelnuts, finely chopped chives and dill.
Til next time, Sheila.