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Each month,
Derek
Freeman,
owner
and founder
of the award winning
UK private jet fine dining company,
Bon Soirée,
brings you
seasonal
recipes from
the
company's new
menu for you
to try at
home.
This
week, a firm
favourite
with Bon Soirée's
customers .
. .
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Chorizo and Quails Egg Croquette with Pickled Vegetables.
Pickled
vegetables: Ingredients
Method
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Bring the sugar, vinegar and to the boil and remove from the heat
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Whisk together the turmeric, spices, flour and mustard and add to the
gastrique
-
Add in all the vegetables and leave to
cool
Quails Egg Croquette:
Ingredients
Method
-
Drop the quails egg into boiling water and blanch for 2 minutes 30 seconds
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Drop into iced water and leave for 2 minutes
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Combine all the remaining ingredients
-
Peel the eggs and dry thoroughly
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Wrap each egg in a thin layer of the pork meat mix
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Breadcrumb the eggs and deep fry in cool
oil
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