Scotch Quail Eggs

Recipe by Chef Neil Clooney - Smithfields, Ashland

This is a classic English pub-picnic dish. Although typically made with chicken eggs and pork sausage, chef Neil Clooney uses quail eggs and turkey. “It’s leaner than pork and I like matching the biggest bird with the smallest bird,” Clooney says. At his Ashland restaurant, he serves the breaded fried eggs with a celeriac remoulade and parsley chips (dehydrated parsley leaves)

WINE PAIRING

Quady North Pistoleta, Rogue Valley (Viognier, Roussanne and Marsanne) or Quady North Rosé, Rogue Valley (Grenache and Syrah)

QUAIL EGGS

4 quail eggs

8 ounces turkey, ground

1 ounce Parmesan cheese, grated

4 grates of nutmeg

2 pinch kosher salt

1 pinch black pepper

1/3 cup flour

1 egg

¼ cup water

4 ounces panko breadcrumbs

3 quarts peanut oil or similar oil

DIRECTIONS

1. Bring a pan of salted water to boil and submerge quail eggs for 3½ minutes. Placing them in a basket is helpful. Remove quail eggs to an ice bath and allow to cool for a few minutes. Peel the quail eggs by gently rolling them on a hard surface to fully crack the shell. Get your fingertips under the soft membrane and the shell will easily peel away. 2. In a bowl, mix the turkey, Parmesan and seasonings together well. Taking approximately 2 ounces of meat per egg in the palm of your hand, pat out the turkey mix, place the egg in the center and enclose the egg by molding the meat around it. Place in the fridge for 5 minutes to firm. 3.  Put the flour in one container, the egg whisked with water in another and the Panko bread crumbs in another. Pass the eggs through the flour, egg and bread crumb enough to coat at each stage. 4. In a thick-bottomed, deep pot, heat the oil up to 350°F (a fryer thermometer is handy). Fry the eggs for approximately 5 minutes or until a deep golden brown. 5. Serve on the celery root remoulade (see page 39) and garnish with parsley chips (see page 39).

CELERY ROOT REMOULADE

1 small celery root

2 egg yolks

½ cup olive oil blend

2 tablespoons grain mustard

1 tablespoon lemon juice

1 pinch lemon zest

1 dash Worcestershire sauce

1 pinch kosher salt

DIRECTIONS

1. Peel and cut the celery root into thin strips, blanch in boiling water for 2 minutes, then drain and refresh under cold running water. 2. Place the egg yolks and mustard into a food processor and pulse a few times to mix. With the blades spinning, slowly drizzle the oil in until emulsified. Add the lemon, Worcestershire and salt, pulse twice more. 3. Mix the remoulade with the celery root. (You could substitute a good mayonnaise for eggs and oil and mix in the rest of the ingredients).

PARSLEY CHIPS

Take a small plate and cover tightly with plastic wrap. Brush the plastic wrap with olive oil and sprinkle with salt. Place the parsley leaves on the plastic and then cover tightly with another piece of plastic wrap. Microwave for 2 minutes on full power, take out and carefully remove the plastic (it will be hot). As the parsley leaves cool, they will crisp up like chips. Recipe yields 2 appetizer-size servings.