This recipe is from leading caterer H+J, who recently held an evening of foraging to show what kinds of British ingredients can be foraged if you look hard enough – even in central London. One of the dishes provided at the evening was a broad bean scotch egg (vegetarian) which uses British ingredients. On the evening it was served with round leaved mint and wild marjoram – foraged ingredients which can be easily found many parts of the UK.
Photo credit: H+J Catering
BROADBEAN AND SUMMER PEA SCOTCH EGG
INGREDIENTS – MAKES 8
200g broad beans
8 quail eggs
100g plain flour
2 large eggs, beaten
Seasoning – salt & pepper
Rapeseed oil for frying
1. Pod the broad beans and cook in boiling water for 3 – 5 minutes, adding the peas for the final 2 minutes. Puree the beans and peas together until you have a smooth consistency and season with salt and pepper to taste.
2. Bring water to the boil and add your quail eggs and soft boil for 2 minutes to ensure a runny yolk (longer if you would prefer a hard yolk), then chill in ice cold water. Once chilled, peel and dry the eggs.
3. Now wrap your broad bean and pea mousse around the quail egg and put in the freezer for 30 minutes to firm up.
4. Once they are firm, coat in flour, egg and breadcrumbs, and fry in oil until golden brown. Enjoy!
The foraging event was held at 41 Portland Place in central London, a beautiful central London venue, home of The Academy of Medical Sciences where H+J provides a complete sales and catering service. (www.41portlandplace.com/about-us/41-portland-place/) Events that can be held there include weddings, private and corporate dinners, summer, Christmas and birthday parties and private al fresco dining on the roof terrace. It was attended by forager Miles Irving who wrote The Forager Handbook who gave a demonstration on the types of plants which can be foraged.
H+J is just one of the brands owned by top UK caterer, Harbour & Jones. (http://www.harbourandjones.com/).