Black pudding Scotch quail egg
· 12 quail eggs
· 200g black pudding
· 2 good-quality pork sausages, skinned
· 75g plain flour
· 2 eggs, lightly beaten
· 60g breadcrumbs/panko crumbs
· vegetable oil, for deep-frying
Fill a small saucepan with water and bring to the boil over high heat.
Once the water is on a rolling boil, carefully drop the quail eggs in and cook for 1 minute. Ladle the eggs out and quickly dunk them into a bowl of iced water to stop the cooking process. Peel the eggs carefully and set them aside in the freezer
Put the black pudding in a small food processor and process until crumbly. Add it to a bowl along with the sausage mince, season with salt and pepper, and mix together until well combined.
Divide black pudding mix into 12 balls, with cleaned hands, then flatten it into a disc in the palm of your hand. Place a quail egg in the centre, wrap the mince over the egg – making sure the egg is fully sealed inside – then roll it back into a ball and place on a tray. Repeat the process until all the mince and eggs are used. Place back in freezer
Prepare 3 separate bowls of flour, beaten egg and breadcrumbs, ready for coating. Roll each mince ball in flour, shake off any excess, then dip it in the beaten egg, making sure it is fully coated, and then, finally, roll it in the breadcrumbs. You can coat the ball twice in beaten egg and breadcrumbs for a better crust. Repeat with the rest of the mince balls. Refrigerate for 30 minutes before frying.
Pour the vegetable oil into a deep fat fryer and turn onto high or a medium saucepan until about one-third full, then heat the oil to 190°C over medium–high heat. Test to see if the oil is hot enough by drop a rouge breadcrumb in — if the oil starts steadily bubbling around the crumb, it’s ready. Working in batches, deep-fry the Scotch eggs for 3 minutes, or until golden brown, remove with a slotted spoon and drain on paper towel.
Can be served immediately or refrigerated for up 3 days.