When it comes to tasting a bit of luxury quail eggs fit the bill perfectly. Sharon went for her Saturday roll in the sunshine around Wigtown market and spotted the last box of the eggs at the stall run by her friend Richard.
She bought a dozen, together with a selection of the fresh green vegetables that are appearing with the arrival of Spring. She made another visit to the new delicatessen which has opened near to the County Buildings for a bright red pepper and a courgette, two of her favourite veg.
She had decided on a stir fry for dinner. Here's what to put into into the wok:
One small onion
One small courgette
Half a red pepper
Mushrooms
Green vegetables
Mango
12 quail's eggs
A scatter of salt
A little oil
Boil the quail eggs and shell, put aside. Chop the onion, courgette and red pepper and gently fry in a little oil. In went a couple of roughly chopped mushrooms for a minute or two, followed by the green vegetables. The greens were spinach, rocket and purple sprouting broccoli. A bit of salt. Then chop up mango (use tinned). Finally, add the boiled quail eggs. Serve with plain boiled rice.
The quail eggs came from Glenkens Eggs, Trochie Farm, New Galloway, DG7 3SD. Telephone 01644 420 471.
As we were unaccountably out of aspic, we were unable to make the ultimate luxury dish – quail eggs in aspic. Readers, of course, will have this essential item in their larders. Trochie Farm explains how to make this aristocratic dish.
Boil the eggs, shell and slice in half lengthways. Place in china pots. Decorate with shrimps or prawns. Mix aspic with a little sherry and add to pot. Set in fridge. Garnish with parsley and serve.
This should be a very good season for upper class food – if the number of cocky cock pheasants wandering around the country roads and in the hedgerows is anything to go by.
www.sharonskitchenworld.blogspot.com
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