One of the greatest pleasures
that can be had from the country is the wonderful things that can be
done with what you grow or can collect, there
are literally thousands of
ways to enjoy the results of all the hard work that goes in to raising
your own birds and growing fruit and vegetables, we
have included just a
few here, most of which can be varied to give different flavours... like
every thing in life, its
great fun to experiment!
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Quail
& Chicken Recipes
It has to be said that quail eggs take some
patience to prepare, its no good us denying it they can be fiddly and
frustrating but the rewards are great, delicious and very healthy, just
plain hard boiled they are just right for school lunch boxes and easier
and more fun for children to eat than their larger chicken counterparts so less is
wasted...the good news is, with just a little practice, a dozen
eggs can be peeled and in the fridge in just a few minutes.
Obviously the easiest of recipes is
plain and simple boiled eggs..... there are a few tricks to make this
easier, for example did you know that if you give
the eggs a stir while they are
boiling the yolk stays more central and adding vinegar helps to stop
them cracking during boiling, both of these tips makes
shelling them much easier, never boil
the freshest eggs, ones that are a few days old are much easier to handle
and peel.....
Here are some of the ways that we use
our eggs.....Enjoy !
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Quail
Egg Bites.
A bit fiddly but really impressive with a difference, hard
boil your eggs and let cool completely, slice in half length
ways and gently take out the yolks, mash these with a little
mustard (try different ones to taste) & mayonnaise until
it's a smooth but not runny. Fill the cavity of the half's with
the caviar of your choice. then using a small piping bag with a
star tip cover the caviar with the yolk mixture. These can be
made in a variety of ways by mixing different ingredients and
even colours.
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Mini
Scotch Eggs.
24 quail eggs, hard boiled and peeled
150g sausage meat
2 tbsp finely chopped mixed herbs (chives, parsley and
tarragon work well)
pinch salt and fresh ground pepper
100g plain flour
2 eggs, beaten
120g breadcrumbs |
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Mix the sausage meat with the finely chopped herbs,
season with a little salt and pepper. Flatten a spoonful
of the sausage meat in the palm of your hand and wrap a
peeled egg in the meat, do this for all the eggs, you
will soon get used to how much meat is needed for each
egg. Place the flour and breadcrumbs on separate plates
and season the flour with a little salt and pepper, now
beat the egg in a bowl. Roll the quail eggs in the flour
then the egg mixture and finally the breadcrumbs, make
sure that they are well coated with the
breadcrumbs.
Preheat the oil in a deep fryer, saucepan or wok to
180°C. Deep fry the eggs a few eggs at a time for
about 2 minutes (depending on how thick you have made
the meat) turn them continually so that they are cooked
evenly all over. Once golden brown remove the eggs and
drain them on kitchen paper.
Delicious hot or cold.
These can be prepared in
advance cover them and refrigerate them until ready to
cook.
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