Redcurrant Quail Eggs

Ingredients
Serves: 4


 * 12 Quails eggs, boiled for 5 minutes
 * 1 Tablespoon Plain flour, for coating eggs\

batter:


 * 4 Tablespoon Plain flour
 * 4 Tablespoon Cornflour
 * 2 Teaspoon Baking powder
 * 1/2 Teaspoon Salt
 * 90 ml Water (3 fl oz)

sauce:


 * 4 Tablespoon Redcurrant jelly
 * 4 Tablespoon Port or red wine
 * 2 Tablespoon Orange juice

Directions

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