These beautiful speckled little eggs may sound posh, but they can be bought pretty cheaply (I get mine from an Asian supermarket).
This is a really simple canapé if you want to impress dinner guests, or go down pretty well with a few cold beers. They can also be made well in advance so that you’re not running around like a crazy person. (Just remember to leave an extra dish out for your guests to throw their discarded egg shells in).
Put a medium sized pan of water on to boil
Put a small frying pan on to heat
When the water is boiling, add the quail’s eggs and boil for 4 minutes.
After the 4 minutes, take the eggs out of the boiling water with a slotted spoon and place in a bowl of iced water to stop the cooking
In the frying pan add the cumin seeds and toast until you can smell the cumin, remove from the heat and mix with the salt
Serve with eggs in a dish, with the cumin and salt alongside to dip the eggs in
I had these for the first time in New York, with a cocktail in an air conditioned bar which felt like I’d arrived in heaven after pounding the streets on a hellishly warm day.
These make a great
little starter, or are divine with a glass of wine or a cold beer.
If you are
organised enough to have made the mushroom risotto a day or two before then
these are pretty quick and easy. Some
people like these with a marinara sauce, but I think these are delicious enough
on their own.
500 grams Mushroom risotto
100 grams Mozzarella
(dolcelatte also works really well)
2 Tbsp. Plain
*100 grams White
breadcrumbs (See food hack)
Olive oil for deep
Salt and pepper
the mozzarella into 1.5 cm cubes, or you can use the little mozzarella “pearls”
you can buy in some super markets
a tablespoon of the cold risotto mixture in your hand and flatten it. Add a small piece of cheese and form the
risotto around it to make a ball. Do
this until you have used up all the risotto (it’s useful to have a bowl of
water handy to wet your hands and stop the risotto sticking.
and refrigerate for 30 minutes. Heat oil on a large heavy based pan or deep fat
the flour on a plate and season with salt and pepper, which the eggs in a
separate bowl, and add the breadcrumbs to another dish
Heat oil on a large heavy based pan or deep fat
Role the risotto balls in flour, then beaten
egg, and finally the breadcrumbs
Add the breaded risotto balls to oil and fry
until golden brown, remember to drain any excess oil on kitchen paper and
season with salt and pepper.
* Food Hack – When you’re shopping pick up bead that has been reduced because it’s going stale. When you get home, take 5 minutes and whizz the bread up in a food processor until it’s crumbs. Put these breadcrumbs into a large freezer bag and keep in your freezer. Bread crumbs are an amazingly versatile ingredient, that you can use in everything from gratins, deep fried crusts, stuffing or even thickening sauces.