Beetroot and Horseradish Scotch Quails Eggs
Local quails egg wrapped in slow roasted Beetroot then finished with a horseradish twist.
- Dash of vinegar
- 6 quail’s eggs
- 2 hen’s eggs
- 300g raw beetroot
- 150g of potato
- 1 tsp good quality horseradish
- 100g plain flour, seasoned, plus extra for dusting
- 100g dried breadcrumbs
- sunflower oil
- extra horseradish to serve
Boil the quails eggs
Bring a pan of salted water with vinegar to a rapid boil, then place in the quails eggs into the pan and simmer for 2 and a half minutes. Scoop out and place in a bowl of cold water. Leave them to cool, then peel and set aside. Can be boiled the day before.
Prepare the beetroot scotch egg mix
Peel the beetroot and potato and dice into chunks, put in a pan with the horseradish, salt and pepper – cover with foil and bake in a low oven for 45 minutes.
Take off the foil and bake for a further 45 minutes.
Cool and grate the mix (This mix should be sticky)
Moulding the scotch egg mix around the quail’s egg
Have ready 3 shallow bowls ready…
- One bowl for flour
- One bowl for beaten eggs
- One bowl for bread crumbs
Flour your hands then flatten the beetroot mix into the palm of your hand and mould around the egg. Once the egg is completely encased roll into the flour bowl, then the beaten egg mix, then roll into the breadcrumbs. Make sure the scotch egg has a good coating of breadcrumbs.
To deep fry the scotch eggs
Bring a pan of oil up to about 160c, and then lower the coated eggs into the fryer for 4 minutes. Bring out and rest on kitchen paper – half and serve warm or cold with extra horseradish or if you prefer black pepper.