Scotch Cornered

A trip to the country to grab some Quail Eggs and a meeting with an icon of the local town during a special night out inspired today's Quail Scotch Egg Recipe. 

I discovered Quail Eggs when , during the first lockdown, a local dealer at a nearby farm had left someone in an honesty box. That time I used them in Vol Au Vents. with Smoked Salmon. This time I picked some up at the ever-dependable Stretton Hall Farm Shop. Check them out at: Stretton Hall Farm | Facebook  

Another inspiration was a local pub that, pre lockdown, had become a cliquey craphouse but following lockdown it was reborn as an inclusive place to be that's chock full of interesting beers, its own micro brewery and Pizza of the highest order. The creator of the Pizza is an individual who knows of everything and everyone in Chesterfield. If you wanted an ambassador for the town then this bloke is your man.  I await eagerly the time when he will run for mayor of the town, with his take no kack attitude he will do a sterling job . He has also found his vocation as a talented chef. His enthusiasm, imparted to us as we sought a nightcap at his pub after risking our necks at another local pizza vendor, for his food including his innovative use of Quail Eggs on pizza was something I drew on for today's recipe.

On the player was the latest Red Hot Chilli Peppers album "Unlimited Love" . Of their three recent albums, it is probably the best one. "I'm With You" was unspectacular and sounded dangerously like a tribute band at times. "The Getaway" was more eclectic and experimental and definite leap forward that incorporated new sounds. "Unlimited Love"  meanwhile makes better use of the new sounds discovered on "The Getaway", cuts down on the cliched California themes and, on the whole, crucially leaves enough space for the songs to breathe and the instruments and vocals to be heard clearly. 

So to the ingredients for the Scotch Eggs, it goes like this:

• 9 Quail Eggs
• 100 grams of Breadcrumbs 
• 100grams of  Blanched Almonds
• Half a teaspoon of fresh Rosemary
• Half a teaspoon of fresh Marjoram. 
• 80 grams of Cooked Chorizo,
• 2 Hen's Eggs
• 3 tablespoons of gluten free plain flour
• sunflower oil

The method goes like this:

1. Place the Quail Eggs in boiling water and boil for ninety seconds. Remove them and place them in a bowl of cold water. 

2. Put the Breadcrumbs, Almonds, Rosemary and Marjoram in a food processor and blend them to a fine powder. Then place the mixture into a separate bowl. 

3. Blend the Chorizo and one of the Hen's Eggs in the food processor and put in another separate bowl. 

4. Put the Plain Flour in another separate bowl. 

5. Peel the Eggs.

6. Take one Egg at a time and wrap it in the Egg and Chorizo Mixture. Then roll it in the flour, then the beaten egg mixture and then the breadcrumb mixture so that the eggs are fully coated. 

7. Heat the Sunflower Oil in a pan and get it up to temperature. 

8. Fry the Scotch Eggs, three at a time for best results, on a medium heat turning them gradually so that all sides are evenly cooked. 

9. Serve with a side of Fresh Rocket. 

Although the weekend adventures, with eclectic and inspiring people new and old, this dish rounded off a wonderful time with the tang of the Chorizo meeting well the crunch of the battered breadcrumbs and the richness of the runny Quail Eggs.