I’m sure it hasn’t escaped anyone’s notice that it’s our dear Queen Elizabeth II’s Diamond Jubilee celebration this weekend… So, my office team decided to have a Jubilee picnic yesterday to celebrate. It was a decidedly British affair, with smoked salmon, quiche (crustless – yay!), sausage rolls, red, white and blue themed cupcakes, trifle and strawberries.
I racked my brains for ages on what to make, and finally settled on some Scotch Eggs – as surely no British picnic should be without them? I’ve never made them before, and I love an opportunity to try something new. I used Quails eggs instead of regular eggs, so they would perfect bite-sized portions, and more to go around the team. I used turkey mince, since my supermarket didn’t have any pork mince, but you could of course also use sausage meat! It would also be fun to get creative with the meat seasoning – maybe a bit of cumin next time, or crushed peppercorns added to the almond crust?
I was really pleased with the way these turned out, and had a huge sense of satisfaction when I sliced the finished product open to reveal a perfect egg-yolk transect! Much more impressive than my other Jubilee creative attempt of Union Jack flags drawn on some balloons…
Ingredients (makes 12)
- 12 Quails eggs
- 400-450g free-range turkey mince (if any left over make meatballs!)
- Large handful fresh parsley, 2 tsps dried mixed herbs, salt and pepper
- 1 free-range hen egg
- 1/3 cup ground almonds
- Extra virgin olive oil
- Pre-heat oven to 180 degrees C.
- Hard boil the quails eggs, this should take around 3 minutes, rinse in cool water and peel. Peeling the eggs was extraordinarily difficult and time consuming! Try your hardest to be gently with the eggs so they don’t break apart.
- Meanwhile stick the mince in the food processor along with the fresh and dried herbs as well as seasoning. Blend till the meat comes together like a sticky sausagemeat.
- Take a small ball of the meat and form into a circle shape in the palm of your hand, place a quail egg in the middle, and enclose the meat around the egg, rolling it into a ball in the palm of your hand. Set aside. Repeat this process with the remaining 11 eggs.
- Prepare your dipping bowls – 1 with a whole hen egg – lightly whisked, 1 with the ground almonds. Now comes the fun/messy bit! Take your quail-egg-meat-ball and roll in the egg mix, then in the ground almonds to coat. Place on a lined baking tray. Repeat.
- When all 12 are done, drizzle/spritz with olive oil (I have my olive oil in a spray canister which I use to spritz all over) bake in the oven for 20 minutes.
- After 20 minutes, I noticed the scotch eggs were getting a bit soggy from the fat that had excreted from the Turkey, so I turned them over and placed then on a grill pan above the baking tray instead. I cooked for a further 25 minutes enabling them to crisp up nicely.
Go on give it a try for the long bank holiday weekend! I’m also hoping to make some union-jack inspired cupcakes for a tea-party on Saturday so watch this space….