Cumin Spiced Basmati “Scotch Eggs”

Name: Cumin Spiced Basmati “Scotch Eggs”
Yield: Serves 10
Ingredients: 220g Tilda Original Pure Basmati Rice; 2 tbsp olive oil, or to taste; 1 large onion, finely diced; 1 bulb garlic, finely diced; 2 cups vegetable stock; ½ tsp cumin, or to taste; ¼ pint double cream; ¼ cup parmesan cheese; 30 quail’s eggs; Seasoned flour, for pané; 8 eggs, for egg wash; 2 ½ cups white breadcrumbs; Garlic mayonnaise, olive oil and lemon juice , to serve

Accompanied by aioli.

Medium
Serves 10

Ingredients

220g Tilda Original Pure Basmati Rice
2 tbsp olive oil, or to taste
1 large onion, finely diced
1 bulb garlic, finely diced
2 cups vegetable stock
½ tsp cumin, or to taste
¼ pint double cream
¼ cup parmesan cheese
30 quail’s eggs
Seasoned flour, for pané
8 eggs, for egg wash
2 ½ cups white breadcrumbs
Garlic mayonnaise, olive oil and lemon juice , to serve

Method

Heat the olive oil in a pan and cook the onion and garlic without colouring
Add the Tilda Original Pure Basmati with a little stock and cook like risotto
Keep stirring and adding stock. Add cumin to taste, and when just cooked, add the cream and grated cheese. Stir until blended then pour onto a tray and allow to cool
Mould rice around quail eggs and set in fridge for 30 minutes
Pané, the ‘eggs’ then pass though the egg wash and breadcrumbs again to give a good crust
To cook, deep fry in hot oil until golden brown then finish in a hot oven for five minutes
To serve, cut in half, squeeze with lemon, sit each half on garlic mayonnaise and drizzle with olive oil