Wokingham and Bracknell Lifestyle Aug - Sep 2021

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QUAIL SCOTCH EGGS Libby Silbermann, has shared with us her perfect picnic addition. These Quail Scotch Eggs are a delicious bite size treat, served with tarragon mayo, dip and enjoy! PREP TIME: 45 MINUTES COOK TIME: 5 MINUTES SERVES 4 INGREDIENTS 12 Clarence Court quail eggs 250g good quality British sausages, removed from skins Fresh thyme 1 egg beaten 100g panko breadcrumbs 100g plain flour Vegetable oil for frying Tarragon Mayo: 2x egg yolks 1 teaspoon Dijon mustard, plus extra for seasoning 1 teaspoon tarragon vinegar (or white wine vinegar) 250ml olive oil (or rapeseed) Juice of ½ lemon Handful of fresh tarragon leaves, picked and chopped METHOD Boil the quail eggs in a pan of boiling water for 2 minutes. Then plunge into an ice bath - this will stop them cooking further and ensure you have a runny yolk at the end. While they are cooling, make your Mayo. Place 2 egg yolks in a large bowl. Add the mustard and vinegar and whisk them well until they are paler. Slowly drizzle in the oil in a steady stream, whisking continuously - this will emulsify the egg yolk and it will thicken and become glossy. Keep slowly adding until you have added half of the oil. At this stage squeeze in juice of ½ a lemon. Then drizzle in remaining oil, whisking continuously until all is added. Season the mayonnaise with the chopped tarragon, salt and some more lemon or mustard to taste. Set aside. Peel the quail eggs carefully as they are delicate. It is quite therapeutic and satisfying! Time to assemble. Add fresh chopped thyme to your sausage meat. Season the plain flour well with salt and pepper. Place a small amount in the palm of your hand and press to flatten, place a quail egg in the middle and cup your hand to enclose the egg in the meat. Gently press the sausage meat around the egg so it is completely covered and there are no air pockets. Next place the egg into the flour and coat, then dust off the excess. Do the same in the egg, and then followed by the panko. Repeat with all the quail eggs. Heat vegetable oil in a high sided pan so it comes up 2 inches high. Heat until it reaches 180˚C. Fry the scotch eggs in batches for 2 minutes until golden brown on all sides and crisp. Remove carefully with a slotted spoon and drain on kitchen paper to remove excess oil. Serve alongside the tarragon mayo! BERRY AND LEMON SEMIFREDDO A version of the classic Italian dessert (meaning semi-frozen), whipped egg whites and cream stop the ice cream from setting hard which makes it easy to cut. PREP TIME: 50 MINUTES COOK TIME: 4 HOURS SERVES 6-8 INGREDIENTS 300g fresh or frozen summer berries 150g good quality lemon curd 1 tbsp limoncello (optional) 50g caster sugar 3 Large Clarence Court Burford Brown 10 | www.minervamagazines.co.uk
Zest of 2 unwaxed lemons 400ml double cream 50g shelled unsalted, pistachios (blanched if you can find them) 50g good quality shortbread biscuit METHOD Line a 2lb loaf tin with a long strip of greaseproof paper that lines the base and goes up the shorter sides of the tin to leave overhang, this makes it a lot easier to remove or you can fully line the tin with cling film. Then place the tin in the freezer to chill. Place 150g of the berries into a small saucepan. Simmer on a low heat for around 20 minutes until the fruit has broken down, strain through a sieve into a bowl and allow to cool. Mix the lemon curd with the limoncello (if using) and place to one side. Meanwhile place the egg yolks and sugar in a large mixing bowl and whisk until pale then stir in the lemon zest. In a separate bowl whisk the cream to soft peaks. Then in another bowl whisk the egg whites to stiff peaks. Carefully fold with cream and egg whites into the egg yolk mixture using a large metal spoon. Remove the tin from the freezer. Spoon half of the semifreddo mixture into the lined tin ripple in half of the blitzed berry mixture and scatter in some whole berries then spoon over the lemon curd mixture. Spoon over the remaining semifreddo mixture and ripple in the remaining berry mixture. Reserve the remaining whole berries for serving. Place the semifreddo in the freezer uncovered for 4 hours, then cover and freeze for at least another 4 hours or over-night. When you’re nearly ready to serve, remove the semifreddo from the freezer and place in the fridge for 20 minutes. In a food processor blitz the shortbread and pistachios together to make a crumb. Turn the semifreddo out onto a serving plate or board and scatter over crumb. Slice and serve with the remaining fruit. BLUEBERRY AND PEACH CAKE An impressive-looking but easy to make cake, topped with cream cheese frosting and lots of fresh fruit with the added floral flavours of a little fresh rosemary! Duck eggs help keep the sponge light and fluffy. PREP TIME: 20 MINUTES COOK TIME: 40-50 MINUTES SERVES 6-8 INGREDIENTS 150g baking spread or softened unsalted butter (plus 50g softened unsalted butter for frosting and for greasing) 100g caster sugar 4 tablespoons thick peach puree or blitzed tinned or fresh peeled peach (or just use 50g extra caster sugar) 2 Clarence Court Braddock Whites 150g self-raising flour, sieved Pinch salt 50g ground almonds 1 sprig of rosemary, finely chopped plus extra sprigs for serving 1 teaspoon baking powder 1 teaspoon vanilla extract 4 tablespoons natural or peach yoghurt 2 x 120g punnets blueberries 250g icing sugar sifted plus extra for dusting 250g full-fat cream cheese 1 whole peach METHOD Pre-heat the oven to 160˚C/ 320˚F/ gas mark 3. Grease and line the base and sides of a 20cm, deep round cake tin. Place the spread or butter in a large mixing bowl and add the sugar. Cream together well in a mixer or with a wooden spoon until soft and fluffy. Crack the eggs into a jug and whisk with the peach puree. Stir in a little at a time until incorporated. Mix the flour, salt, ground almonds, chopped rosemary and baking powder in a mixing bowl then fold into the butter and egg mix then stir in the vanilla extract and yoghurt. Scatter in half of one punnet of blueberries into the prepared tin, followed by half the sponge mixture. Top with the remaining ½ punnet blueberries and finish with the rest of the cake mix. Place the cake in the oven and bake for 45-50 minutes until golden and risen or if a skewer is poked in the middle it comes out clean. Remove the cake from the oven and place on a cooling rack for about 40 minutes. Carefully release the cake from the tin and allow it rest on the cooling rack until totally cool. Place the icing sugar and 50g of softened butter in a mixing bowl and mix well until soft and fluffy. Mix in the cream cheese until you have a whipped, stable frosting. Transfer to a small bowl and pop in the fridge to chill whilst the cake cools. When ready to assemble place the sponge on a serving plate or board. Destone and slice the whole peach into thin slices. Spread the frosting over the top, scatter over the remaining blueberries and peach slices. Sprinkle over a few rosemary leaves and dust over a little icing sugar. Serve with a cup of tea or a fresh, crisp sparkling wine. www.minervamagazines.co.uk | 11
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Wokingham and Bracknell Lifestyle Aug - Sep 2021

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