Recipe

Quail scotch egg with penny buns

by Luke Mackay

A seasonal mushroom starter from Market regular Luke Mackay

For more on penny buns, read Luke’s blog

Ingredients

For the scotch eggs:
6 quail eggs
200g sausage meat
1 tsp thyme, chopped
100g panko bread crumbs
100g plain flour
2 eggs, beaten
Vegetable oil, for deep frying  

For the penny buns:
2 cloves garlic, finely chopped
2 shallots, finely chopped
300g penny bun trimmings (make up the difference with any other kind of mushroom)
100ml double cream
A splash of truffle oil (optional)
Olive oil, for frying
12 x ¾cm slices of penny bun mushroom
100g butter
Basil or pea shoots, to garnish

Method

Prepare a bowl of ice water. Bring 2 litres of water to the boil in a pan. Carefully drop the quail eggs in and boil for 2 mins.

Remove the eggs from the water with a slotted spoon and place into the ice cold water. Once they are cold, carefully peel them and set them aside.

Mix the sausage meat in a bowl with the chopped thyme, and a pinch of salt and pepper.

Divide the sausage mixture into 6 equal quantities and press flat between your hands to form a thin sheet. Carefully wrap each quail's egg in the mixture.                     

Cover each scotch egg with the flour, egg and then panko breadcrumbs, then roll again in egg and breadcrumbs, lightly coating each time.

Heat the deep fat fryer to 175C and fry the scotch eggs for 3 mins. When they are done frying, place the scotch eggs on some sheets of kitchen towel and lightly pat to remove any excess grease.

For the penny buns, fry the garlic, shallots and mushroom scraps on a low-medium heat until soft—about 25 mins. Add the cream and truffle oil and boil rapidly for 2 mins. Puree in a food processor and set aside.

Get a heavy pan smoking hot and add some olive oil. Add the slices of penny bun along with the butter, and fry for 3-4 mins on each side, until caramelised and tender.

Place a spoonful of puree in the centre of a plate, add the scotch egg, mushrooms and garnish with basil or pea shoots

Recipe: Luke Mackay