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October Recipe of the Month!

Recipe of the Month October 14

This month’s recipe is a ‘Scotch Quail Egg’ starter from the George Hotel. If you are thinking of throwing a dinner party this festive season, Scotch eggs make a fun starter.

Scotch Quail Eggs


  • 6 quail eggs
  • 200g flaked ham hock
  • 1/2 small onion
  • 6 capers
  • 1 gherkin
  • 1 tbspn chopped parsley
  • 3 eggs
  • 100g plain flour
  • 100g panko breadcrumbs


  1. Finely dice small onion, capers and gherkin
  2. Bring a pan of water to the boil, once boiling place quail eggs in and leave to boil for 2 minutes, have a small bowl of ice water to hand
  3. Remove eggs and place in ice water to cool, once cooled peel carefully
  4. Mix ham hock, diced gherkin, onion and capers with 1 egg and parsley, season to taste
  5. Divide meat mixture into 6 equal quantities and press until thin. Carefully wrap around an egg and roll gently into a ball shape. Refrigerate for 10 minutes.
  6. Coat each ball in flour, beaten eggs, then breadcrumbs and repeat, so that there are two coatings
  7. Deep fry eggs for 2-3 minutes
  8. Best served on a bed of red onion
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