It’s my birthday and I was planning to prepare something I have never cooked before. As of late I’ve been enthralled with appetizers so much that I even dream about them. Really.
I browsed through my cookbook and decided on this one. I’ve always loved eggs and had prepared it in many ways, this is one is special though since its made of all things I love: black tea, soy sauce and quail eggs.
LAZY CANAPE
20 pcs cut bread, toasted
very thinly sliced pickled cucumber
For the lazy eggs: (from www.justbento.com)
10 quail eggs, hard boiled then peeled
About 2 cups of boiling water
2 tea bags of your choice (I used orange pekoe)
1/3 cup of soy sauce (I used dark)
Peel the eggs carefully, never use any egg that has its yolk exposed. Dunk the tea bags in the boiling water, and add the soy sauce. Put the liquid, tea bags and all, in a container you can cover air tight. Put in the peeled hard boiled eggs. The eggs should be immersed in the liquid. Keep in the refrigerator for up to 3 days. Remember that the longer you keep the eggs marinating, the saltier it will get.
For the tuna pate:
2 cans (180 g) tuna flakes, drained
1/4 cup mayonnaise
1/4 cup creamcheese
1/4 cup unsalted butter, softened
1 teaspoon fresh lemon juice
salt and pepper to taste
Combine all ingredients in a blender or food processor.Puree until smooth. Transfer mixture into a non-reactive bowl or glass jar, chill before serving.
To assemble:
Spread a thin layer of tuna pate over toasted bread. Place a piece of pickle on top. Cut a quail egg in half, lengthwise then place flat side down on top of the pickle. Enjoy!
