Tasty Scotch Quail Eggs

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Quail eggs		10
Potatoes (medium)		1
Milk (for mash)		1 tbsp
Butter		1 tsp
Onion (medium)		1
Garlic		1 clove
Green peas (frozen)		30g
Butter		10g
Milk (for breadcrumbs)		3 tbsp
Breadcrumbs		40g
Minced beef		300g
Egg		1
Dried rosemary		1/2 tbsp
Miso		1 tbsp
Worcester sauce		1 tsp
Salt & pepper		a little
Bacon rashers		5

Method

Cook

30min

Boil the quail eggs in hot water for 5 minutes. Peel off the shells and dredge them lightly with some flour.

Boil the potato, then add the milk and butter to make a mash.

Put the butter in a frying pan and stir fry the chopped onion and garlic on medium heat.

Once the onions are nicely browned, add the frozen green peas (no need to defrost) and season with the salt & pepper. Turn the heat off and allow to cool then add to the mash at Step 2.

Add the breadcrumbs softened in milk, the minced beef, egg, rosemary, miso, Worcester sauce, salt & pepper and knead well by hand until sticky.

Divide the mixture into 10 equal parts. Make a meatball shaped wrap around each quail egg, then wrap a bacon rasher cut in half around the meatball.

Put 1 tsp oil in a frying pan and heat on medium. Fry the meatballs with the bacon side down until nicely brown.

Turn over and put the lid on to steam fry for 3 minutes. Remove the lid and fry for a further 5 minutes.

Transfer the meatballs to a serving dish.

To make a sauce to go with the meatballs:wipe the excess oil from the frying pan and fry 100g finely chopped tomatoes on medium heat.

Add 2 tbsp ketchup, 2 tsp Worcester sauce, 1 tbsp dried oregano and cook to reduce.

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