Quail egg and crayfish on a chunky guacamole

This exquisite and versatile dish is so simple but will give you five star approval from everyone who indulges.

(Serves four)

8 MANURAU quail eggs
2 crayfish tails cooked
Salad greens (handful)
Balsamic reduction

Guacamole
2 avocados (ripe and roughly chopped)
8 cherry tomatoes – cut in half
1 lemon – zest and juice
1 garlic clove – chopped
½ red onion – thinly sliced
Salt and pepper

Cover quail eggs with cold water and bring to boil. Once boiling, take off the heat and leave to sit for two minutes. Stir the water to help yolk settle in the centre.  Cool with cold water and peel.

Mix all guacamole ingredients to the desired consistency.

Portion crayfish tail into two (long ways). Place in a hot frying pan for one minute to bring out the colour.

Spoon guacamole in a ring or round ramekin (for mould) and place on the centre of a plate with a handful of salad greens on top.

Arrange crayfish tail and halved quail eggs on top and drizzle plate with balsamic reduction and crayfish oil.

Garnish idea – blueberries and orange segments