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Quail Scotch Eggs by Nikki Legon

Quail Scotch Eggs by Nikki Legon

Make a plateful of these easy mini bites and watch them disappear!

 

 

shutterstock 117989503

 

12 quails eggs, cooked & peeled

1 onion

1 garlic clove

1 small chilli

2 tbsp parsley

500g sausage meat

Breadcrumbs to coat

Plain flour, to dust

 

 

METHOD

Place the flour into a bowl and dust the cooked eggs.

Using a food processor, chop the onion, garlic, chilli and parsley.

Add the sausage meat and blend till the ingredients are combined.

Divide the mixture into 12 even portions.

Mould a portion in the cup of your hand, place an egg into the cup and shape the meat around to enclose.

Roll in breadcrumbs then deep fry for around 6 minutes on a medium temperature.

Drain on kitchen paper.

Place a green olive on top and secure with a cocktail stick.