Last week I catered my very first event and I have to say that despite my reservations the party went absolutely swimmingly. The party was British themed in honour of one of my most fabulous friends who is very sadly departing the land of the morning calm. Despite the fact I had tears in my eyes I planned a menu that was hard to beat. Pork Pies, Scotch Eggs, Prawn cocktail, Toad in the Hole, Welsh rarebit, Pimm’s, Cucumber G&Ts, Trifle, and much much more.


One of the most popular dishes we served were the mini scotch eggs, which I made with a sweet and spicy dipping sauce. I couldn’t seem to fry them fast enough and in minutes they had all disappeared. Scotch eggs are usually made with a full sized egg, but to make them more canape sized for the party I had the genius idea of using quails eggs. The mini scotch eggs paired perfectly with the cocktails and in no time at all the guests were having a whale of a time, although that could have been more down to the giant fish bowl filed with Pimm’s than the food.


1 pack of quails eggs (20)
500g of minced pork
1 teaspoon of sage
1 teaspoon of parsley
1/2 a teaspoon of nutmeg
100g of seasoned flour
2 eggs (beaten)
200g of panko crumbs
900mls of soy bean oil for frying

Dipping sauce
8 tablespoons of mayonaise
4 tablespoons of sweet chili sauce
1-2 tabespoons of hot sauce
Salt & Pepper to taste


1. Boil a pan of water and once the water is boiling add the quail eggs and cook for 2 and a half minutes. Once the time is up remove the eggs from the water and submerge in cold water. Leave for ten minutes until they cool down.

2. Once the quail eggs have cooled you need to peel them. This is quite a fiddly job and there is a bit of a knack to it. I roll mine to crack the shell all over, then carefully remove the shell and set aside.

3. Mix the pork with the salt, pepper, sage, parsley, and nutmeg and try to evenly distribute the ingredients so that all of the pork has lots of flavour. Then take a small ball of the pork, flatten it between your hands, then form it around your quail egg until it is completely covered. Repeat until all of your eggs are done.

4. Roll the mince covered egg first in the seasoned flour, then the beaten egg and finally the panko cumbs and set on a tray ready for frying.

5. Heat your oil to 180 degrees Celsius then gently add about 8 of the scotch eggs. Fry for a few minutes on each side until golden brown. Then remove form the oil and cook the next batch, repeat until al the scotch eggs are done then serve with your delicious dipping sauce.

6. To make the dipping sauce mix all of the ingredients in a bowl until combined, though adjust to suit your own tastes.





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