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Quail Eggs, Cumberland Sausage, Bury Black Pudding & Seasonal Salad |
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Written by Administrator
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Sunday, 24 August 2008 23:22 |
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SERVES: 4
Ingredients:
· 6 quail eggs, cooked for 1½ minutes in boiling water then drained and cooled under
the cold tap and peeled
· 180-200g good quality Cumberland sausage meat (you may need to just remove the
skins from the sausages)
· 1 tabs flour
· 1 egg, beaten
· 40-50g fresh white breadcrumbs
· Vegetable oil for deep frying
· 4 eggs
· 4 rashers streaky bacon, cut into rough 1cmchunks
· 180-200g Bury (Lancashire) Black Pudding, skinned and cut into rough 1cmchunks
or slices 2 thick slices of bread, cut into rough 1cmcubes
· 3-4 tabs vegetable or corn oil
· 2 handfuls of seasonal salad
· Salt and freshly ground black pepper
For the vinaigrette
· 1 tabs good quality white wine vinegar
· 2 tabs Dijon mustard
· 1 clove of garlic, peeled
· A few sprigs of tarragon
· 2 tabs good quality olive oil
· 3 tabs vegetable or corn oil
· Salt and freshly ground black pepper
Method
First, make the vinaigrette. Put all of the ingredients into a clean bottle or jar. Give thema
good shake, season and leave to infuse preferably overnight at room temperature or for an
hour or so.
Divide the sausage meat into 6 balls and flatten theminto patties. Wrap the meat around
each of the eggs evenly, moulding it with your hands. Have 3 shallow containers ready, one
with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the
flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs,
re-moulding them if necessary.
Cook the eggs for 4-5 minutes then cool under the cold tap a little and carefully peel as the
egg yolks should still be a little runny. Heat half of the vegetable oil in a frying pan and cook
the pieces of bacon and black pudding for 2-3 minutes, stirring until lightly coloured then
remove from the pan with a slotted spoon and keep warm. Add the rest of the oil to the pan
and cook the croutons until golden on a medium to high temperature, stirring themso that
they colour evenly.
To serve, dress the leaves with some of the dressing, season and arrange on plates or bowls.
Scatter the bacon, black pudding and croutons over the leaves, half the quails eggs and
arrange 3 pieces on the leaves then carefully break the other eggs in half and place in the
centre of the salad and drizzle over the rest of the dressing.
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Last Updated on Sunday, 12 October 2008 08:24 |
