Goats cheese mousse, crisp quail egg, tomato chutney and pea shoot salad

Serving size: 4
Preparation time: 20 minutes + resting
Cooking time: 30 minutes

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

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

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.

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.

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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6 hours ago  ·