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