Meeting Sarah Todd from MasterChef Australia + her recipe for Scotch Quail Eggs
If you follow me on Instagram or Facebook, then you’ve already managed a sneak peek at this picture where I had the chance to meet up with Sarah Todd from the current season of MasterChef Austral
  • Oil for deep frying
  • 300gms salmonsmoked , finely chopped
  • 2/3cup creme fraicheof (cream cheese is what Sarah used)
  • 3teaspoons capers
  • 12 quail eggs
  • 30gms butter
  • 3 shallots, finely chopped
  • 300gms sausagemeat (use minced chicken instead)
  • 1tsp parsleychopped
  • 1/3cup flour
  • 2 eggs, lightly beaten
  • 1cup pankocrumbs
  • to taste salt pepperand
  • Chives, copped for serving
  • Mustardto serve
  • Sherry vinaigretteto serve
  1. Heat oil in a deep fryer to 180 degrees Celsius. Place salmon, creme fraiche (or cream cheese) and capers in a bowl and stir to combine. Set aside. Prepare an ice bath. Set aside. Bring a saucepan of water to a boil over high heat. Add quail eggs and cook for two minutes. Remove from water and place in ice bath. Once eggs are cool, peel and set aside. Place butter into a frying pan and set over medium heat to melt. Add shallots and cook until translucent. Add sausage meat (or minced meat) and parsley and cook, stirring until meat is cooked through. Remove from heat and set aside. Place seasoned flour, eggs and panko crumbs into three separate bowls. Take each quail egg and press sausage meat mixture around it. Place in flour, then egg, then panko crumbs and gently press. Place each covered egg in deep fryer and cook until golden, about three minutes. Remove from oil and drain on paper towel. Season scotch eggs with salt and pepper and serve with chives, mustard and sherry vinaigrette along with the salmon, cream cheese & capers mixture.