Monday 23rd October 2017
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Serves 4
Preparation time: 20 minutes + resting
Cooking Time: 30 minutes

Ingredients
For goats cheese mousse:
500g goats cheese (de-rinded)
Juice of 1 lemon
200ml double cream
Salt & pepper

For crisp quail egg
8 quail eggs
200g dried breadcrumbs
2 eggs
½ pint milk
Flour

For tomato chutney
500g cherry tomatoes
2 shallots (diced)
2 cloves of garlic (finely chopped)
150g caster sugar
20ml white wine vinegar

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Recipe by Mark Cheseldine, Washingborough Hall Hotel

METHOD FOR GOATS CHEESE MOUSSE
Leave goats cheese at room temperature to soften.

Blend with lemon juice until smooth.

Fold in double cream and season with salt and pepper.

Refrigerate for 2 hours.

METHOD FOR CRISP QUAIL EGG
Plunge quail eggs into boiling water for 3 minutes, put into ice cold water.

Carefully peel eggs – set aside.

Whisk eggs and milk together, place breadcrumbs in a bowl and flour in another bowl.

Roll quail eggs in flour, dip in egg mix and then roll in breadcrumbs until coated.

METHOD FOR TOMATO CHUTNEY
Place all ingredients in a pan, stew until thick and of a chutney consistency, place in fridge until chilled.

Arrange all ingredients on plate and garnish with pea shoots.

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