Redcurrant Quail Eggs

Description

 * Serves: 4

Ingredients

 * 12 quail eggs, boiled for 5 minutes
 * 1 tablespoon plain flour, for coating eggs

Batter

 * 4 tablespoon plain flour
 * 4 tablespoon cornflour
 * 2 teaspoon baking powder
 * ½ teaspoon salt
 * 90 ml water (3 fl oz)

Sauce

 * 4 tablespoon red currant jelly
 * 4 tablespoon port or red wine
 * 2 tablespoon orange juice

Directions

 * 1) Place the quail eggs in cold water and bring to the boil, gently simmer, to avoid cracking for approximately 5 minutes.
 * 2) Over-cooking the eggs will form a dark edge around the yolk.
 * 3) Immersing the cooked eggs in cold running water until they are cold makes it easier to remove the shells before coating in the batter.
 * 4) Toss the eggs in 1 tablespoon of flour.
 * 5) Whisk all the ingredients for the batter together.
 * 6) Coat the eggs with the batter.
 * 7) Deep fry the eggs in hot oil until golden brown and drain on absorbent paper.
 * 8) Gently heat the sauce ingredients in a small pan.
 * 9) Serve the eggs accompanied with the sauce.