Goats cheese mousse, crisp quail egg, tomato chutney and pea shoot salad
Serving size: 4
Preparation time: 20 minutes + resting
Cooking time: 30 minutes
Ingredients:
Featured in:
May 2017
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
Featured in:
May 2017
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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Lincolnshire Life Magazine Newsletter 05/24 - mailchi.mp/lincolnshirelife.co.uk/lincolnshire-life-magazine-newsletter-05-2024
