I hate hate hate Scotch eggs - hard boiled egg wrapped in mushed up meat. Yuk. My version however are galaxies away from the traditional rainy picnic staple. I give you delicate quails' eggs wrapped in a pea, mint and basil puree, rolled in breadcrumbs and gently fried. They are so dainty and completely moreish.
Ingredients
12 quails' eggs
handful breadcrumbs
2 handfuls of mint leaves
2 handfuls of Thai or sweet basil leaves
20 g sunflower seeds
65 g feta
juice and zest of ½ a large lemon
½ garlic clove
30 g Gruyere, grated
a glug of olive oil
100 g frozen peas, brought to the boil then plunged in ice
water
black pepper (no salt needed thanks to the cheese)
Sunflower oil for frying
Method
1. Hard boil the eggs for 3 minutes (add the eggs when the water is boiling), remove, allow to cool and then peel.
2. Blend all the remaining ingredients, except the breadcrumbs, together adding enough olive oil to give you a sticky paste.
3. Wrap each quail's egg in the puree and then roll in breadcrumbs.
Shallow fry in the sunflower oil until crispy, then allow to drain on kitchen roll.
Serve warm or cold as a canape.
So beautiful.
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