Quail Recipe
chorizo Scotch quail egg, shishito potato o’brien, sauce choron, spinach
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Ingredients
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Quail & Chorizo Scotch Egg
Shishito Potato O’Brien
Sauce Choron
Spinach
Method
Quail & Chorizo Scotch Egg
- 1
Prepare the Chorizo Mixture
In a bowl, mix together the chorizo sausage (casings removed) and season with salt and pepper. Set aside.
- 2
Boil the Quail Eggs
Bring water to a boil in a small saucepan. Gently place the quail eggs in the boiling water and cook for 3-4 minutes. Remove and place in ice water to cool. Once cooled, carefully peel the eggs.
- 3
Wrap the Eggs
Take a portion of the chorizo mixture and flatten it in your palm. Place a peeled quail egg in the center and wrap the chorizo around it, ensuring it is fully covered. Repeat for all eggs.
- 4
Coat the Eggs
Dredge the chorizo-wrapped eggs in flour, dip in beaten egg, and then coat with breadcrumbs.
- 5
Shishito Potato O’Brien
- 6
Prepare Potatoes
Dice the potatoes into small cubes. In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until golden and crispy, about 10-15 minutes.
- 7
Sauce Choron
- 8
Make the Sauce
In a saucepan, combine white wine and egg yolks over low heat, whisking continuously until thickened. Gradually whisk in the butter until melted and combined. Stir in the tomato paste, and season with salt and pepper to taste.
