Tips For Peeling Hard Boiled Quail Eggs

I have been asked if there is an easy way to peel hard boiled quail eggs so here are a few tips to try:

* Older eggs peel more easily.
* Put eggs in fridge once cool and then they peel abit easier.
* Put the eggs into vinegar for 12 hours and the shell disintegrates and then you just peel the inner membrane off and rinse in cold water.
* Puncture the rounded end with the air pocket and peel abit of the shell and then roll on the work surface to break the rest of the shell making it easier to peel.

Roast Quail Stuffed With Prunes

My friend “Mama” has sent me a recipe for roast quail stuffed with prunes that she says tastes delicious and is very simple to make.

Ingredients

  • 6 Quail
  • 12 half dried prunes soaked in a little armagnac.

Method

  1. Baste quail with a little olive oil.
  2. Put prunes that have been soaked in almanac into the body cavity.
  3. Roast in a shallow dish  at 200 degs for about 20 mins.
  4. Serve with a mixed green salad and dressing.

This dish can work well as either a starter or the main course of a meal.

Enjoy – let me know if you try this dish and I’ll pass on your thoughts to “Mama”.

Recipe Suggestions For Using Duck Eggs

I am often asked if you can eat duck eggs and use them in cooking and baking.

Here is a list of ideas for using duck eggs in baking and cooking.

  • Making lemon curd.
  • Baking cakes – blueberry muffins.
  • Scrambling.
  • Poaching.
  • Making omelettes.
  • Frying for a cooked breakfast or egg and chips.
  • Pickled duck eggs.
  • Making quiches.
  • Hard Boiling for picnics and packed lunches.
  • Soft boiled eggs and soldiers!
  • Making pancakes.
  • French toast.
  • Egg Mayonnaise.
  • Cornbread tastes great using duck eggs.
  • Homemade cheesecake also tastes great using duck eggs.
  • Deviled eggs.
  • Scotch Eggs.

Let me know if you have any recipe suggestions you’d like to share then please leave a comment.

Mike Robinson’s Toad In The Hole Winter Recipe

With the nights drawing in, the clocks soon to be going back and the need for the heating on to take the chill out of the Autumnal air, Winter is definately on it’s way.  Top chef and TV presenter Mike Robinson, has come up with some delicious, warming recipes to turn the dark evenings into a real treat.

Mike’s takes on the British classic, Toad in the Hole with savoury goose fat which he says is perfect for adding a subtle savoury flavour and silky texture to traditional dishes. He comments; “Goose fat is an essential Winter store cupboard ingredient.  It takes classics like Toad in the Hole to new heights.”

Toad in the hole of Lincolnshire sausage, roasted red onion and field mushrooms

Mike Robinson's Toad In The Hole

Mike Robinson's Toad In The Hole

This British classic positively requires goose fat for its successful completion.

Serves 4

8 large Lincolnshire sausages

2 large red onions

4 large field mushrooms

A small bunch of fresh sage

100g goose fat

Pudding batter:

250g plain flour

A pinch of salt

600mls of milk

2 large eggs

To make this successfully you must have a heavy pan and cook it in a hot oven.

For the batter:

Well in advance of eating, make the batter. Beat the flour, salt, egg and milk together into a smooth batter.  Let it rest in a fridge for a couple of hours, or overnight.

For the Toad in the hole:

Preheat an oven to 220c.

In a heavy pan on a hob, heat the goose fat and then add the sausages and cook until brown.

Chop the red onions into quarters and then add them to the pan, allowing them to colour.

Pull the stem out of the mushrooms and cut them into quarters. Add these to the pan and cook until brown.

Make sure that there is plenty of goose fat in the pan (the mushrooms will soak some of it up). Remove from the heat and then pour in the batter mixture.

Add sage leaves and seasoning. Bake in a 220c oven for 30 minutes or until well risen and golden.

Click on the link for more information on cooking with goose fat and more recipe ideas, or contact the Goose Fat Information Service on 0207 631 3232.

Let me know if you try Mike’s Toad In The Hole  recipe and what you think.

Mike Robinson’s Chicken Pie Recipe

I was recently sent top chef and TV presenter Mike Robinson’s Chicken pie recipe, so thought I would share this tasty Winter warmer recipe with you as the nights draw in.

Mike Robinson's Chicken Pie

Mike Robinson's Chicken Pie

Mike’s takes on this British classic, Chicken Pie, cooked with savoury goose fat which he says is perfect for adding a subtle savoury flavour and silky texture to traditional dishes. He comments; “Goose fat is an essential Winter store cupboard ingredient.  It makes the most lovely, crumbly, savoury pastry as my recipe for Chicken, Wild Mushroom and Sage Pie shows.”

Chicken, wild mushroom and sage pie with goose fat pastry

A one pot pie topped with lovely, crumbly goose fat pastry.

Serves 6

1 medium chicken, about 3lbs/1.4kg in weight

Bouquet garni of sage, rosemary and parsley

2 large shallots

3 cloves of garlic

1 litre of milk

300g salted butter

Large bunch of sage (finely chopped)

Large bunch of parsley (finely chopped)

2 courgettes

250g flour

1 tbsp wholegrain mustard

Pastry

200g plain flour

1 pinch salt

1 egg

80g goose fat

20g butter

To make the pastry:

(This pastry is very crumbly and short, so don’t worry if it doesn’t roll out perfectly.)

Place all the pastry ingredients in a food processor (make sure the fats are cold) and pulse once or twice. Now bring together into a ball by hand and wrap tightly in cling film. Leave the pastry to rest in the fridge for 2 hours.

To make the pie:

Poach the chicken in a large pan by covering the bird with cold water and placing on the heat until it is simmering. If you wish you can add some salt and peppercorns to the water.

When the chicken is tender (for a 3lbs/1.4kg chicken this will take about 45 minutes), remove from the broth and keep the stock for future use – it freezes very well.

Now cool the chicken and pull of all the meat from the carcass. Keep the meat in good sized chunks – it improves the pie’s texture.

Finely chop the garlic, courgettes and shallots and gently soften them in a small amount of the butter in a heavy pan on a low heat. This will take 20 minutes.

Meanwhile, make the white sauce. In another pan, melt the remaining butter and mix in the flour. Cook very gently over a low heat for 5 minutes.

Then add the milk slowly until the liquid is smooth (if you run out of milk, add some of the chicken stock).

Add to the white sauce, the softened vegetables, the mustard and the finely chopped sage, then season to taste.

Stir in the chicken gently and add the chopped parsley.

Pour the mixture evenly in several small pie dishes or alternatively a large pie dish.

Preheat the oven to 200c.

Roll out the chilled pastry quickly and carefully and cover the chicken mix in the dishes. Brush the pastry with a beaten egg and bake at 200c for 30 minutes.

Serve with a green salad and Chablis.

Click on the link for more information on cooking with goose fat and more recipe ideas, or contact the Goose Fat Information Service on 0207 631 3232.

Let me know if you try Mike’s Chicken Pie recipe and what you think.

Making An Omelette

This week (5th-11th October 2009) is British Egg Week so I though in light of a recent survey that found that a quarter (26%) admitted that they can’t make an omelette.

  1. Crack the eggs (2-4) into a bowl and add a little milk and seasoning.
  2. Beat the mixture together.
  3. Heat some oil in a frying pan.
  4. Add the egg mixure so that it spreads out and covers the whole of the bottom of the pan.
  5. Cook until the egg mixture has set.
  6. The omelette can be turned or flipped over so that both sides are evenly cooked but this is not always necessary.

Here is a link with recipes using eggs that you may find useful for British Egg Week.

Click on the link below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

How To Poach Eggs

As it is British Egg Week (5th-11th October) I thought I would explain how to poach an egg, in the light that a recent survey found that a third (33%) of people surveyed said they found it difficult to poach an egg.

  1. Break the eggs carefully into cups, unless using a special poaching pan.
  2. Put a teaspoon of vinegar and a pinch of salt into a pan half full of water.
  3. Slide in the eggs, keeping the white together with a spoon.
  4. Simmer gently spooning water over the eggs, until they are set and the whites are opaque.
  5. Remove from the pan and drain well before serving.

A great recipe using poached eggs is asparagus and poached eggs.

Here is a link with recipes using eggs that you may find useful for British Egg Week.

Click on the link below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

British Egg Week

I have just learnt that British Egg Week starts today!

New research commissioned for British Egg Week (5-11 October 2009) shows that people spend on average just eight minutes having breakfast today  which is half the time they spent 20 years ago (15 minutes).

Although eggs are a favourite for most people, the nation struggles to cook basic breakfast dishes. A third (33%) of people surveyed said they found it difficult to poach an egg and more than a quarter (26%) admitted that they can’t make an omelette. 17% even struggle to boil an egg.

To help people towards a tasty, healthy breakfast in the little time they have, British Lion eggs are launching a new campaign entitled ‘Wake up to eggs’, encouraging people to enjoy their breakfast favourite more often, particularly as the removal of limits on egg consumption means they don’t have to worry about how many eggs they eat.

Breakfast expert Martyn Nail, Executive Chef at Claridge’s, who cooks around 6,500 eggs each week – nearly 350 thousand a year – is sharing his expert tips to trouble-shoot common problems people have when cooking with eggs. Martyn has also devised a selection of seven breakfast egg recipes, one for each day of the week, each as good as restaurant food but quick and easy enough to make at home. Martyn’s recipes will appear on egg packs in October and will also feature on a new website wakeuptoeggs.com.

Martyn Nail comments “Eggs are a popular choice when eating out or at weekends but people believe they lack the skills to enjoy them as a quick breakfast during the week. The great news for amateur chefs is that eggs can be quick and easy or can be dressed up to impress. Not only are they tasty, but healthy too.”

Here is a link with recipes using eggs that you may find useful for British Egg Week.

Click on the link below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

Favourite Egg Recipes (Favourite Recipes)

Recipes Using Eggs

Having hens, ducks, guinea fowl and quail on the farm, means that we regularly have an abundance of eggs to use up.

Here is a list of recipes using eggs:

Do you have any good recipes using eggs, if so I’d love to share them on farmingfriends.

Click on the link below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

Favourite Egg Recipes (Favourite Recipes)

James Martin’s Custard Tart Recipe

My friend Helene from Once Upon A Pine & Countryside Connection has heard my cry for egg recipes and has sent me another great recipe this time using the egg yolks which is great as I have just recently started to make merginues using the eggs white and then am left with the yolks and knowing what to do with them is always a struggle.

Hi Sara

Happy you liked the latest recipe, but your point is well taken about needing 10 people for Blueberry Baked French Toast. As you have lots of eggs at the moment, how about this great Custard Tart Recipe from chef, James Martin, a proud Yorkshire man who never fails to mention that at every possible opportunity although he has lived down south for many years. His deli in Winchester is on Countryside Connection and they have been members with us from the very beginning. When we lived in a small hamlet nearby we were often in Winchester, especially when showing visitors around and a stop at his deli was always a treat. I have used lots of his recipes over the years and always find them to be quite simple and always a success.

Now, all you need is someone to send in a recipe that will use the remaining 12 egg whites! Perhaps some easy meringues which are always easy to fall back on when left with lots of egg whites? I look forward to seeing what your readers come up with.

Enjoy!

Custard Tart By: James Martin From: James Martin: Sweet

Ingredients

  • 250g ready-made sweet shortcrust pastry, (pâte sucrée)
  • 750ml whipping cream
  • 12 egg yolks
  • 115g caster sugar
  • 1/2 tsp ground allspice

Method

1. Preheat the oven to 200°C/gas 6.

2. Roll out the pastry and line a 30cm loose-bottomed flan tin, leaving any excess pastry to hang over the edge (do not trim until after the pastry has been cooked).

3. Line with greaseproof paper and fill with baking beans or rice. Bake for 8-10 minutes, then remove from the oven.

4. Remove the greaseproof paper and baking beans. Reduce the oven temperature to 150°C/gas 2.

5. Heat the cream in a saucepan without letting it boil.

6. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick.

7. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle.

8. Pour the mixture into the cooked pastry case. Sprinkle with the allspice.

9. Bake for 50 minutes or until the custard is set.

10. Remove from the oven, trim the edges carefully and allow to cool. Serve at room temperature.

So if you have any recipes using lots of eggs, egg yolks or egg whites then please send them in.

Click on the image below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.