{"id":2933,"date":"2011-12-12T11:17:54","date_gmt":"2011-12-12T11:17:54","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2933"},"modified":"2011-12-12T14:45:43","modified_gmt":"2011-12-12T14:45:43","slug":"recipe-quail-scotch-eggs","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/12\/12\/recipe-quail-scotch-eggs\/","title":{"rendered":"Recipe | Quail scotch eggs"},"content":{"rendered":"

\"\"<\/a>A doff of the cap and holly jolly Christmas to you lovely people. Forgive my absence and general fecklessness. Seems ’tis the season to be away from one’s desk, but I’ve had my ever-expanding tush firmly in the kitchen and will reward your patience and beneficence with a series of egg-based canape recipes as part of my continued work with the lovely Clarence Court people. The first of which is as follows….<\/p>\n

Quail scotch eggs for 12
\n<\/span><\/strong>* <\/strong>12 Clarence Court quail eggs, at room temperature
\n*600g minced pork
\n* 1 tsp chopped thyme
\n* 1 tbsp chopped parsley
\n* 2 sage leaves, finely chopped
\n* 2 eggs
\n* Big handful fine breadcrumbs
\n* 1 tbsp plain flour
\n* Salt and pepper
\n* Vegetable oil, a litre
\n* Smoked salt, optional<\/p>\n

***<\/p>\n

– Righty ho, so first off you need to soft boil the egglets. Drop them carefully (batches of 6 preferable) into boiling water and boil for 100 seconds exactly. 2 seconds either side will be disastrous<\/em>\u00a0(not really, but after much testing I’ve found 100 seconds is about right*). Have a bowl of iced water next to you and remove the eggs to the water. Leave them there for 5 minutes.<\/p>\n

– Meanwhile mix the pork mince and herbs, dropping in an egg and a small handful of breadcrumbs as you go, and seasoning magnificently with pepper and salt. Wash your paws. Carefully peel the eggs and roll them around in seasoned flour. Take a handful of the pork mince, about 50g per egg, and pat it flat on a chopping board. It should be about the size of a Nokia 3210. No, a bit smaller. The 6300<\/a>.<\/p>\n

– Pop a quail egg in the middle and fold the meat around it, before rolling it gently between your palms to seal properly. Repeat 11 times.<\/p>\n

\"\"<\/p>\n

– Toss the eggs in seasoned flour, then beaten egg, then finally breadcrumbs. Chill for 30 minutes.<\/p>\n

– Heat the oil to about 180C (a piece of bread should sizzle gently on impact), and fry the eggs, a few at a time, for four minutes. Season with salt (or smoked salt) and serve.<\/p>\n

* there are variables – egg freshness, temperature etc, so this is not foolproof, but it’s close. Oh, also, don’t get eggs that are too fresh or they’ll be a bastard to peel.<\/p>\n","protected":false},"excerpt":{"rendered":"

A doff of the cap and holly jolly Christmas to you lovely people. Forgive my absence and general fecklessness. Seems ’tis the season to be away from one’s desk, but I’ve had my ever-expanding tush firmly in the kitchen and will reward your patience and beneficence with a series of egg-based canape recipes as part […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":""},"categories":[8],"tags":[129,173,545,1064,1063,1062],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-Lj","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2933"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2933"}],"version-history":[{"count":8,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2933\/revisions"}],"predecessor-version":[{"id":2944,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2933\/revisions\/2944"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}