Until a few years ago Easter wasn’t Easter for me unless I made Scotch eggs but somehow I’d let that old tradition slip. Yesterday, I was racking my brain for something different to serve with drinks when my old favourite came to mind. What could be more appropriate than mini Scotch eggs making use of the humble quail. Great to serve with drinks – fitting the bill for a snack while still maintaining an Easter custom.
The following mince wrap recipe is not mine and I cannot remember where I came across it. It is far more sophisticated and interesting than the mince I used to make which consisted of pork, a minced onion and a few spices.
to cover about 20 quail eggs:
½ kilo minced chicken
1 small onion, chopped finely
2 tablespoons basil, finely chopped
100g pine nuts, chopped
2 tablespoons parmesan, grated
2 garlic cloves, creamed
3 slices stale bread, crusts removed, crumbed
Sea salt, cracked pepper
Plain flour to dust
3 tablespoons oil for frying
Place the eggs in a medium size pan and cover with cold water. Bring to the boil on a gentle heat then immediately turn off the heat, cover the pan with a lid and leave for 3 minutes. Plunge the eggs into cold water. Carefully peel the eggs once they are cool enough to handle. Fresh eggs are difficult to peel. Try to use older eggs if you know the collection date or add 1 teaspoon of bi-carb soda to the water when boiling them.
Mix all the other ingredients together and using wet hands wrap a small amount of mince around each quail egg to form a small ball. Place the finished eggs in the fridge for half an hour or more then lightly dust with flour and fry gently until the mince is cooked through and they are brown all over - approximately 7-8 minutes.
Cool and serve with a fresh pesto sauce or a few drops of chilli oil.