Deep fried quails eggs and pickles
Soft-boiled quail’s eggs and tangy cornichons are coated in smoky panko and scattered with bacon and parmesan to make these moreish bite sized snacks. Deep fried until crisp and golden and dunked into Mary Berry’s Blue Cheese Dressing, they make a fun appetiser that’s big on flavour.
Method
Heat a pan of salted water and soft-boil the quails’ eggs for 2 minutes, then remove from the pan with a large slotted spoon and place them into a bowl of iced water. Peel and set aside.
Drain the cornichons and pat them dry. Take three bowls and place the flour in the first, beat the egg in the second, and the panko in the third with smoked paprika and a generous few twists of cracked black pepper.
Heat the oil to 200ºC. Toss the eggs and the cornichon through the flour and egg, and toss in the panko breadcrumbs to coat.
Deep fry both of these in batches until golden, draining on kitchen paper before scattering them with the bacon bits and grated Parmesan. Serve with Mary Berry’s Blue Cheese Dressing to dunk.
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Ingredients
2 packs of quails eggs
12 cornichons
30g plain flour
1 medium Burford buff egg
50g fine Panko crumbs
½ tbsp smoked paprika
To serve
Smoked crispy bacon, finely chopped
500ml sunflower oil, to deep fry
Mary Berry’s Blue Cheese Dressing, to dunk