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.