mini Scotch eggs

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.

Ingredients:

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

Method:

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.

HAPPY EASTER!

With Easter upon us Paska comes to mind. Many dishes are synonymous with Easter but this is the one I try very hard not to forget and Al is a huge fan so it is a must do for me. Paska has its origins in Russia and is traditionally made in a flowerpot to resemble the Turkish hat or captured Turk’s head, as it is known. This recipe came to me a very long time ago from my great old friend, Annie, when I lived in London. We cooked together often, swapped many recipes and talked food until we were blue in the face. Every year I make Paska and think of her, our cooking and our laughing. Other recipes call for eggs but I think this is nicer and gets top points for ease.

Serves: 6-8

Ingredients:

500g fresh cream cheese or ricotta from the deli counter
125g butter
155g caster sugar
300ml sour cream
185g slivered almonds
125g mixed peel, chopped
375g raisins

Method:

Cream the butter and sugar together until pale and fluffy. Rub cheese through a nylon sieve and blend with the butter and sugar. Add sour cream and almonds. Beat well to combine. Add mixed peel, nuts and raisins – stir them through gently but thoroughly.

Line a mould or a flowerpot with a clean chux or j-cloth or muslin big enough to overlap the sides. Fill the pot with the mixture then bring the excess cloth over to cover the top. Weigh down with a saucer and a heavy tin or two and leave in the fridge for at least 24 hours - up to a week is fine. Invert pudding onto a serving plate and remove cloth. This pudding is very rich so serve small portions and keep the rest for later.