Game Bird Scotch Eggs
|12 x||Quails eggs|
|400g x||Minced game bird (pheasant, partridge and mallard work best)|
|50g x||Minced pork fat|
|Salt and pepper|
|1 tsp x||English Mustard|
|3 x||Eggs, beaten|
cook the quail eggs for 2 1/2 minutes then place them directly into iced water. Allow to cool and then peel and set to one side.
pork fat and a pinch of salt and pepper together. Then add the mustard and mix well, split the mixture into 12 even pieces the size of golf balls.
your hands and spread the mix in the palm of your hand, place the quail egg in the centre and wrap the meat around to form a ball. Repeat this process with all remaining quail eggs.
in a bowl and set aside, repeat this process with both the beaten eggs and breadcrumbs. Flour all of the quail eggs then individually coat in the beaten egg and finish by rolling in the breadcrumbs.
for 3 minutes at 180 degrees and then finish in the oven for 5 minutes at 180 degrees. Serve with a nice refreshing citrus salad.