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Scotch Quail Eggs with Nutty Salad & Mayo Dressing

Scotch Quail Eggs

Scotch Quail Eggs with Nutty Salad  & Mayo Dressing

Recipe: Hope Malau

Serves: 6
Preparation: 15 minutes
Cooking: 8 minutes
Scotch eggs
6 quail eggs
300 g pork mince
3 eggs
handful chives, chopped
1 t Dijon mustard
¼ cup flour
½ cup dry breadcrumbs
oil for frying
Salad dressing
3 T mayonnaise
¼ cup plain yoghurt
1 t Dijon mustard
2 t honey
1 t lemon juice
150 g mixed nuts, toasted
40 g mixed seeds (sunflower, pumpkin and sesam)
handful coriander leaves
handful parsley leaves
30 g raisins
2 avocados, sliced
1 lemon
Bring water to the boil in a small saucepan. Carefully add the quail eggs and simmer for 2 minutes 30 seconds. Scoop out and immediately place in ice cold water. Peel when cold enough to touch.
Mix the mince, one of the eggs, chives and mustard in a mixing bowl. Divide in 6 equal portions and shape into balls. Place the mince balls between two sheets of baking paper on a work surface and roll out until it is about 3 mm-thick.
Wrap the rolled out mince around each boiled egg and press to cover the eggs completely. Beat the remaining 2 eggs in a small bowl. Place the flour and bread crumbs in separate bowls.  Roll the mince covered eggs first in the flour, then in the beaten eggs and lastly in the bread crumbs.
Heat enough oil for deep frying over medium heat and fry the Scotch eggs until golden.

Salad dressing
Mix all the ingredient for the dressing together and keep aside.
Mix all the ingredients for the salad, except the avocado and lemon.
Serve the Scotch eggs with the salad, top with the avocado and a squeeze of lemon juice. Serve with dressing on the side.

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