Half way through the song, Twelve Days Of Christmas and only 7 days left until Christmas Eve. This was always the special day for us at home. It was the day we put up the tree, no decorations went up until the morning of December 24th. In the evening there would be a Christmas party at one of my aunt or uncles houses with Glogg ( swedish mulled wine) and elements from a traditional smorgasbord. Which included Gravadlax with delicious homemade dill mustard and Herring that had been pickled by my uncle, in a big barrel in his garden. A very, very smelly thing, but the results were sweet and delicious unlike most British soused herrings.
“On the sixth day of Christmas my true love gave to me six geese a laying.” As all country folk know, they tell me in the farm shop, geese don’t lay at this time of year! All my plans for large rich cakes, elaborate fritattas and other goose egg requiring dishes were out. As my original idea for this 12 day foray into food came from flicking through Delicious magazine, I have fallen back on a variation of one of their recipes. Scotch eggs. A mixture of confit goose and sausage meat wrapped around soft boiled quail’s eggs, rich and delicious.
Confit Goose and Quail Egg Scotch Eggs
- 10 quail eggs.
- 270g good quality sausage meat, or squeeze the meat from your favourite sausages.
- 200g confit goose available from Delis and some large supermarkets.
- 8 small sage leaves
- 2 large heaped tablespoon of flour for dusting
- 2 eggs beaten for dipping into before the breadcrumbs
- 120g fresh breadcrumbs brown or white. If you use brown breadcrumbs remember that the scotch eggs will look darker after cooking.
- 2 litres of oil for frying. I used a tasteless oil – rapeseed.
- First boil the quail eggs: Set aside a bowl of ice cold water.
- Bring a pan of water to the boil and place the eggs carefully into the water.
- Boil for 2 minutes (remember they will cook a bit more when the scotch eggs are frying).
- After 2 minutes plunge the eggs into the ice cold water to stop the cooking process.
- Peel in the water and set aside.
- Put the sausagemeat in a bowl with the finely chopped sage.
- Cut the confit of goose into small very pieces and add to the bowl
- With your hands mix really well being sure that the ingredients are evenly distributed.
- There will be some seasoning in the confit of goose, but season at this point if you want more. Frying off a tiny portion of the meat would tell you if you have the seasoning right.
- Take a small amount of the mixture, about 47g, and flatten. Place a quails egg in the middle of this and wrap the mixture around the egg, carefully as the eggs are soft and can burst.
- Repeat with the other nine quail eggs.
- Prepare three dishes, one with flour, one with the beaten eggs and one with breadcrumbs
- Using a tea strainer dust the scotch eggs with flour, then dip in egg and then cover with breadcrumbs. Be sure that they are completely covered in the crumbs.
- Place in the fridge for a minimum of 30 minutes, but can be overnight.
- Heat the 2 litres of oil in a large heavy bottomed pan, the oil must be deep enough to completely cover the eggs when they are cooking.
- The oil is ready when a piece of bread place in the oil browns in 30 seconds or 170c.
- Using a slotted spoon place the eggs in the oil, no more than 4 at a time.
- Cook for 5 minutes, until golden brown and then remove with a slotted spoon onto kitchen paper to drain.
- These can be eaten warm or cold with mayonnaise or cranberry jelly.