CELEBRATE WITH AN EASTER FEAST!
Quail egg arancini with herby mayo and sage
PREPARATION TIME 30 MINUTES COOKING TIME 20 MINUTES SERVES 12
YOU WILL NEED
✔ 400g leftover risotto, cold ✔ 12 Clarence Court quail eggs ✔ 50g plain flour ✔ cayenne pepper ✔
1 egg, beaten well ✔ 100g dried breadcrumbs ✔ vegetable oil for deep fat frying ✔ 200g good-quality rapeseed mayonnaise ✔ 1 tsp baby capers, rinsed, dried and chopped ✔ 1 small bunch of dill, parsley and basil leaves ✔ 1 small bunch of sage leaves
DIRECTIONS
■ Mix the leftover risotto. If it’s very dry, add a little beaten egg. Soft boil the quail eggs – this usually takes about 1½-2 minutes. Plunge into cold water and, when cooled, peel and place to one side.
■ Take three plates. Mix the flour with some salt, pepper and a good pinch of cayenne pepper on one plate. Have the beaten egg on another plate and the dried breadcrumbs on the last plate.
■ Take a small ball of risotto and flatten into a rough disk. Place an egg in the centre of the disc and pat into a little ball with extra risotto if needed. Roll the ball in the seasoned flour, dip into the beaten egg and then roll in the breadcrumbs. Place on another plate and repeat until you have 12 breadcrumbed arancini. Pop them in the fridge while making the herby mayo.
■ Spoon the mayonnaise into a small mixing bowl and add the capers. Add the dill, parsley and basil leaves to a pestle
