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British Tapas
A trio of baked Camembert with pickle, mini quail Scotch eggs, and chilled pea and mint soup.
Pork
Appetiser
Cheese
Peas
British
Tapas
Parties
Estimated Nutrition
Calories
635.6
kcal / serving
2542.4 kcal total
Carbs
41.5
g
per serving
165.8 g total
Fat
39.7
g
per serving
158.6 g total
Protein
27.6
g
per serving
110.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
jar
Pickle
Shop-bought or chutney
150
ml
Malt Vinegar
Enough to fill a small bowl
1
cup
Brown Sauce
To serve
Dairy
1
piece
Camembert Cheese
Tunworth style
1
piece
Egg
Free-range, beaten
1
tbsp
Crème Fraîche
GrainsCereals
1
loaf
Baguette
Sliced
50
g
Plain Flour
For dusting
100
g
Panko Breadcrumbs
Japanese style
Meat
200
g
Pork Mince
NutsSeeds
1
sprig
Rosemary
Leaves used for piercing cheese
1
pinch
Black Pepper
Freshly ground
1
bunch
Sage
Fresh leaves, chopped
0.5
tsp
Salt
4
sprig
Mint
Fresh leaves and extra for garnish
OilsFats
500
ml
Vegetable Oil
For deep frying
Other
1
tbsp
Honey
Clear
8
piece
Quail Eggs
At room temperature
Vegetables
250
g
Peas
Frozen
Method
1
Preheat the oven to 180°C.
2
Unwrap the cheese and place it back into its box or a foil package.
3
Pierce the cheese, insert rosemary leaves, drizzle with honey, and season with pepper.
4
Bake the cheese for 15 to 20 minutes until golden and bubbling.
5
Boil the quails’ eggs for two minutes and immediately shock in iced water.
6
Soak the eggs in malt vinegar for 10 minutes to loosen the shells.
7
Mix the pork mince with sage, salt, and pepper in a bowl.
8
Prepare three bowls with beaten egg, flour, and panko breadcrumbs.
9
Peel the eggs, coat in flour, wrap in meat, then dip in egg and breadcrumbs.
10
Heat 8cm of vegetable oil in a saucepan over medium heat until sizzling.
11
Fry the Scotch eggs for 3 to 4 minutes until golden-brown and drain on kitchen paper.
12
Boil peas and mint stalks in salted water for three minutes then drain.
13
Blend the peas with cooking liquid, mint leaves, and crème fraîche until smooth.
14
Serve the soup in small glasses garnished with the reserved peas and mint.