This canapé is incredibly easy to make and will satisfy even the most discerning diners. The fatty cured ham melts in the mouth and complements the smokiness of the ash, while the addition of pepper cuts beautifully through the richness of the egg and meat.

To make 6 skewers:

  • 6 hardboiled quail eggs
  • 6 Iberico ham (or other charcuterie with plenty of fat on it)
  • 1/2 small leek
  • Black pepper

Method

Preheat the oven to 230C
Remove and discard the top layers of the leek and cut off the root
Cut in half lengthways and spread the individual leaves on a baking tray
Cook in the preheated oven until they are completely charred and disintegrate into dust when rubbed between the fingers
Crush into fine powder in a pestle and mortar or simply in a bowl with a spoon
Add a few pinches of finely ground pepper and roll the eggs in the mixture
Thread onto a skewer with the ham an serve

Hardboiled quail egg

Make sure the eggs are room temperature, so they don’t crack in the hot water
Bring a pan of water to a boil and lower the eggs in all at once with a slotted spoon
Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water
Leave them to stand for a couple of minutes, but don’t let them cool down completely
Gently tap or roll the eggs on your work surface to crack the shall all over
Start peeling from the bottom of the egg
Try and get under the membrane between the shell and the white, which will make them easier to peel
Rinse in water and they are ready

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