James Golding Brock Eggs with a Peas and Beans Salad recipe on Sunday Brunch

James Golding and Simon Rimmer served up tasty Brock Eggs (Scotch quail eggs) with peas, beans and grapefruit mint salad on Sunday Brunch.

the ingredients for the Brock eggs: 1 ham hock 4 pig cheeks ½ onion, ½ leek, ½ carrot, and ½ stick celery, chopped 10 black peppercorns 1 bay leaf 1 thyme sprig sea salt chopped parsley celery salt Ground pepper 12 quail eggs For the breadcrumb coating Plain flour 2 eggs, whisked breadcrumbs For the dressing – 2 tablespoons white wine vinegar 1 tablespoon English mustard salt and pepper rapeseed oil – to emulsify

For the salad: 150g per person of garden peas and broad beans 100g fresh goat’s curd 2 grapefruit mint sprigs, finely chopped (or garden mint) juice of 1 lemon 50ml Chardonnay vinegar 100ml local rapeseed oil salt and pepper pea shoots and broad bean leaves.


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