Quail Scotch Eggs & Dipping sauce – video

More videos from: Great British Chefs

1Start the scotch eggs by boiling your quail eggs for 2 and a 1/2 minutes.
After boiling, refresh the eggs in ice water for 20 minutes, then peel.

  • 12 quail eggs

In a large bowl, combine the sausage meat with the Dijon mustard, chives, chervil,
egg, salt and white pepper. Lay out the meat on a baking sheet and put another
baking sheet on top. With a rolling pin, gently roll over the top baking sheet in order
to roll out the meat to about 1cm thick.

  • 750g of sausage meat
  • 50g of Dijon mustard
  • 5g of chives
  • 5g of chervil
  • 1 egg
  • 10g of sea salt
  • 1 pinch of ground white pepper
2Remove the baking sheets and divide the meat into 12 portions.
Place a peeled quail egg on each portion of meat and roughly
shape the meat around the egg, being careful not to overlap
too much. Repeat for each egg.

In three separate bowls, have your egg wash, breadcrumbs and flour mixed with
salt, ready. Coat the eggs by dipping each one into the flour, then the egg wash,
followed by the breadcrumbs – rolling the eggs in your hand to keep their shape.
Chill the eggs in the fridge until needed.

  • 1 egg
  • 200g of flour
  • 100g of breadcrumbs
  • 10g of sea salt

To make the bois boudran dipping sauce, mix all the ingredients for
the sauce – apart from the tabasco – together in a bowl until combined.

  • 150ml of rapeseed oil
  • 50ml of white wine vinegar
  • 2 tomatoes
  • 85g of ketchup
  • 100g of shallots

  • 15g of chervil
  • 1 tsp Worcestershire sauce
  • 10g of tarragon
  • 5g of chives

Gradually add the tabasco, tasting after every drop to ensure the sauce
is not too spicy. Set aside.

  • 5 drops of Tabasco

To cook the Scotch eggs, fill a large saucepan with vegetable oil to
halfway and cook over a low heat. Heat the oil to 180ºC, using a sugar
thermometer to check the temperature.

  • vegetable oil

Carefully place your Scotch eggs into the hot oil and fry for 2 minutes
– or until golden all over. Remove the eggs from the oil and place onto
kitchen towel to dry a little – the Scotch eggs should be golden on the
outside and retain their liquid center.

Serve with the bois boudran dipping sauce.

Original source: Great British Chefs