Recipe OF THE WEEK
THE OXFORD BLUE SCOTCH EGG
Serves 6
12 quail eggs 400g venison mince Salt and pepper 1 tsp English mustard 100g flour 3 eggs beaten 500g breadcrumbs 1 Bring a pan of water to the boil, add a pinch of salt and cook the quail eggs for 2½ mins.
2 Place directly into iced water and once cooled, peel and set to one side.
3 For the farce (coating), mix together the game mince with a pinch of salt and pepper and the mustard, and mix well. Split the mixture into 12 even pieces the size of golf balls.
4 Lightly flour your hands and spread one of the balls 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 the remaining quail eggs.
5 Line up three bowls and put the seasoned flour in the first, beaten eggs in the second, and bread crumbs in the third.
6 Flour each quail egg then coat in the beaten egg and roll in the breadcrumbs (in the trade we call this to pane).
7 Deep-fat fry for 3 minutes at 180°C then finish in the oven for 5 minutes, also at 180°.
8 Serve with a refreshing citrus salad and Dijon mayonnaise.