Created by online cookery school,
The Devilled Egg
These meaty little morsels are a favourite at any party and with the addition of venison mince, it makes the perfect nibbles for a cold winter’s evening.
What you’ll need
4 Foraging Free quail eggs
50g of plain flour
1 Rambling Free hen egg
50g of fresh panko breadcrumbs
For the meat mix:
50g of venison mince
50g of pork mince
¼ tsp of salt
Large pinch of pepper
½ tsp of Dijon mustard
100g of mayonnaise
Large handful of fresh blackberries
2 tbsp of Dijon mustard
2 tbsp of grainy mustard
1 tbsp of honey
Let’s get cooking
To hard boil the quail eggs, firstly make sure the eggs are at room temperature to ensure they don’t crack in hot water.
Bring a pan of water to the boil and lower the eggs in all at once with a slotted spoon.
Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water and leave them to stand for a couple of minutes, but don’t let them cool down completely.
Gently tap or roll the eggs on your work surface to crack the shall all over and begin peeling from the bottom. Try and get under the membrane between the shell and the white, as this will make them easier to peel.
Combine the meat mix in a bowl.
Take a large tablespoon of the mixture and flatten in the palm of your hand.
Wrap around one of the quail eggs, covering it completely.
Prepare the whisked hen egg, flour and breadcrumbs ready in separate bowls.
Paneer the eggs by rolling them first in flour, then in the egg and finally in the breadcrumbs (for an extra crunchy finish, give them another layer of egg and breadcrumbs)
Chill in the fridge for at least 30 minutes to set.
Deep-fry on 180-190°C for 4-5 minutes until golden brown and the meat is cooked and then leave to cool at room temperature.
To make the sauce, simply combine all the ingredients and season to taste.
For more recipes and tutorials, please visit www.thedevilledegg.com
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