Sunday, June 04, 2006

Scotch Eggs


With the aperitif last night, I served this scottish recipe for the first time with quails eggs, wrapped in ginger flavored chicken. Very handy for picnics, and the eggs will keep in the fridge for up to 3 days.

Ingredients :

24 quail's eggs
600 gr grilled chicken breast
2 spoons grated fresh ginger or powder
2 spoons fresh chopped chives
2 spoons string mustard
60 gr flour
2 eggs (beaten)
100 gr breadcrumbs
  • Hard-boil the eggs on medium heat, stirring the eggs gently so as to keep the yolks in the middle.
  • Cook for five minutes after the water boils, and then put in a bowl of cold water to finsh the cooking.
  • Mince the grilled chicken, the ginger the chives and the mustard together in a bowl.
  • Shell the eggs, and roll them in flour.
  • Moisten your hands, and cover each egg with a layer of the chicken mix, keeping the oval shape.
  • Cover with beaten egg, and then coat with breadcrumbs.
  • Preheat a deep fryer to 180°c
  • Fry the eggs until golden, and drain.

I accompany the recipe with a spicy apple chutney:


60 gr double cream
125 gr natural yoghurt
70 gr of spicy apple chutney (ready made)
1 spoon maple syrup
Salt, pepper

Beat the cream, the yoghurt, chutney and maple syrup together into a smooth sauce. Season with salt and pepper, and leave to cool for an hour.


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