Nicola Millbank’s Pea and Pecorino Quail Egg Arancini

A quaint and dainty quail egg nestled in a pea and Pecorino centre, encased in crisp coating.

Prep Time - 10 minutes plus time for cooling Cook Time - 6 minutes Serves 6

Ingredients

6 Clarence Court quail eggs
1 white onion, diced
1 garlic clove, minced
A splash of white wine
200g of pearl barley
600ml of vegetable stock
50g frozen peas, thawed and roughly chopped
50g of butter
50g of Pecorino, grated
2 tablespoons plain flour
1 Clarence Court egg, whisked
4 tablespoons breadcrumbs
Vegetable oil for frying

Method

Boil the quail eggs for 2 minutes, peel and set aside.

In a pan over a medium heat, sweat down the onion in a little oil until softened but not browned, add the garlic and cook for a further minute before adding the barley stirring well.

Add the wine and stock one ladle at a time until all the liquid has been absorbed and the barley is cooked through. Add in the chopped peas, butter and Pecorino and season to taste.

Spread the mixture onto a tray and allow to cool.

Lay out the flour, beaten egg and breadcrumbs in 3 separate bowls. Take a handful of barley risotto and with wet hands, gently lay a quail egg into the middle and mould into a ball. Roll in flour, dip into egg and roll into the breadcrumbs. Cook two at a time in oil at 160C for 3-4 minutes until golden brown.

Drain onto kitchen paper and serve warm.

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