Queen’s Diamond Jubilee Quail Scotch Eggs – with a twist!

For those who like a bit of tradition and flag flying this coming weekend is going to be super HUGE in the UK as it’s the Queen’s Diamond Jubilee, which marks her 60th anniversary on the throne, impressive by anyone’s standards.

The celebrations will stretch far and wide and, for the most part, everyone seems to be really embracing the whole event. I, for one, am looking forward to watching the ‘Thames Diamond Jubilee Pageant’, which is going to be one of the largest flotilla of boats to ever sail down the Thames. I was fortunate to be in Amsterdam a number of years ago, during their famous ‘SAIL Amsterdam’, which only occurs every 5 years and consists of thousands of boats, including the  impressive tall ships, gathering together on the waterways that make up Amsterdam. If the Thames Pageant is going to be anything like Sail then we are going to be in for a real spectacular treat.

High streets and retailers have gone into cool Britannia overdrive with a plethora of merchandise celebrating the Diamond Jubilee. British designers such as Vivienne Westwood  have even created a whole collection – the ‘Capsule Collection’ – to honour, in her own rock hard/edgy way that we so love, the Diamond Jubilee. There are scents, patterened tights and even make-up lines who are all adding their own twist and mark on the occasion. The National Portrait gallery in London has even dedicated a whole exhibition to Her Majesty the Queen.

Union Jack bunting is literally up everywhere and similarly to when Will and Kate tied the knot, street parties will be happening up and down the land. It’s neighbourly, jolly and brings everyone together over a glass of Pimms and a scone with jam and clotted cream or whatever English fancy floats your boat.

There are certain foods which scream ‘I’m British’ such as the trifle, scones (as above), sticky toffee pudding – well perhaps not in this heat,  cocktail sausages, egg, salmon or cucumber sandwiches, Eton mess….but for me I thought the scotch egg was synonymous with Britishness. I have made up my own recipe for making them and instead of using hens’ eggs, I thought that using quail eggs would be a dainty alternative and more attractive finger food. I have made two varieties, which give them an individual twist – either black pudding scotch eggs or fresh red chilli scotch eggs.  I initally prepared 12 however in a very short space of time they were consumed, so another batch of 12 was made the following day.

What little dainties will you be cooking for your Diamond Jubilee party?

Queen’s Jubilee Quail Scotch Eggs

Makes 12 scotch eggs

12 quail eggs

325g sausagemeat

50g black pudding

1/2 red chilli, deseeded and finely chopped

50g panko breadcrumbs

2 hen eggs, beaten

sunflower oil

1. Separate the sausagemeat out evenly into two separate bowls. I used sausages and then split them open and discarded the outer skin, but you can also simply buy a packet of sausagemeat.

2. Place the black pudding into one of the bowls of separated sausagemeat and the finely chopped red chilli into the other. Use your hands to mix together the ingredients.

3. Place the panko breadcrumbs (I also used these Japanese breadcrumbs here) in a separate bowl and whisk the hen eggs into another bowl.

4. Gently place the quail eggs in boiling water for just under 3 minutes, then drain under cold water and peel the shells and set aside.

5. Using damp hands create a layer of  the sausagemeat/black pudding around 6 of the quail eggs so that they look like little meatballs. Damp hands will allow you to work more easily with the sausagemeat. With the remaining 6 eggs cover with the sausagemeat and red chilli. Then dip each scotch egg into the whisked hen eggs to coat completely and then into the breadcumbs.

6. Fill a third of a small deep pan with sunflower oil and gently heat up. When it is hot – drop a couple of panko breadcrumbs into the oil and if it sizzles the oil is ready.

7. One at a time, place the scotch eggs gently into the hot oil. I suggest cooking in batches of three at at time as you want to make sure that they are evenly cooked. Using a slotted spoon turn the scotch eggs over so that they are evenly cooked through and are golden brown. After 3 minutes transfer them to a preheated oven (160 degrees if using a fan oven), for a further 2-3 minutes.

8. Serve warm or  at room temperature.

Childhood memories – Japanese Chicken Katsu Curry



This post is dedicated to my sister who has always adored Japanese Chicken Katsu Curry. That’s not to say that I don’t, because I certainly do, but not in the same way as my sister. A few years ago when I visited her in Vancouver she ordered it in a Japanese restaurant hoping that it would bring back the same happy childhood  memories of the dish. Sadly the disappointment on her face when she tried their offering was plain to see, so I made it my mission there and then to try and find the recipe of our youth.

You may be wondering why we were eating such cosmopolitan food at such a young age in 80’s rural England. Our blessing was that my family had close links with a Japanese boarding school called the Rikkyo School. Most half term holidays we would welcome a couple of Rikkyo students, who were the same age as ourselves, into our home, as their parents lived overseas. We always looked forward to the arrival of our new guests and spending time in their company. Reserved, with gentle, quiet manners, our home and food must have seemed so alien to what they were used to.

In return for our hospitality we were invited to their annual open day. We so looked forward to this day, in fact it was definitely up there as one of our favourite days of the year, along with the village fete, Christmas, Easter, bonfire night and halloween. It transported us to another world that was completely new to us. I think that it was these childhood experiences which gave my whole family a genuine fondness and fascination with all things Japanese. To this day I visit a Japanese hairdressers whenever I need a haircut, not least because it transports me to Japan without having to get on a plane and the service is exemplary.

Anyway back to the ‘open day’.

The day consisted of watching displays of jujitsu and kendo, visiting their classrooms and seeing all the work they had done over that year, going to a Japanese tea ceremony, visiting the haunted tunnel which they had put together, going to a music concert, but most of all we enjoyed having lunch and sampling their delicious food, especially the chicken katsu curry with Japanese sticky rice.

So you can see where this fondness for the dish began.

Happy memories.

Chicken Katsu Curry 

Serves 4

4, chicken breasts

200g panko breadcrumbs

plain flour, enough for coating

5 eggs, whisked


1 onion, chopped

1 garlic clove, crushed

50g butter

2 golden delicious apples, peeled and chopped

1 tsp fresh ginger, grated

1 pint of water

2 bananas, sliced

2 tbsp honey

1/2 tsp of turmeric

1 tsp of curry powder

salt and pepper, a couple of pinches to suit tastes

100 ml cold water

4 tsp of cornflour

2 carrots, chopped into bite size chunks

1 very large  potato, chopped into bite size chunks

(optional – 1 onion, chopped into bite size quarters)

1. Place half the butter into a saucepan on a low heat and add the onion and garlic. After a couple of minutes add the apple and grated ginger. Stir regularly to prevent burning for another few minutes.

2. Now add 1 pint of water to the pan along with 2 bananas, honey, turmeric and curry powder. Bring to the boil and then simmer. To thicken the curry you need to now add the cornflour to 100 ml of cold water. Stir into the curry and then continue to simmer for a further 20 minutes. If you think it needs a little more water at this stage do not be afraid to add a little more. If you over water then just add a little more cornflour. Season with salt and pepper.

chicken katsu curry

3. Strain the contents of the pan through a sieve so that you are left with a smooth liquid. Set aside. (please note: another time I may try using my hand whisk to blend all of the mixture together so that I do not waste any ingredients – if you do this and it works then please let me know!)

                           chicken katsu curry                                

chicken katsu curry

4. In the same pan you had been using for the curry mixture, add the remaining butter and warm on a low heat. Now add the chopped carrots and potato. At this stage you could also had an onion quartered into mouth sized segments! Continue to stir for a couple of minutes, making sure the vegetables do not burn. Now add the strained curry sauce that you have put to one side and gently simmer for 30 minutes, or until the potato and carrots are soft.


5. In separate bowls place the flour, whisked eggs and Japanese panko bread crumbs. By all means use ordinary breadcrumbs but you will find that panko have a coarser texture to ordinary breadcrumbs, which give a certain edge to this dish. They are also more delicate and absorb less oil than western breadcrumbs. They can be found at Asian supermarkets, although I managed to get mine on line at Amazon.


chicken katsu curry

6. Flatten the chicken slightly using a rolling pin so that it is of even thickness and hence will cook evenly in the oil. Then place the chicken breast in the flour and coat both sides, then move it to the egg bowl and do the same procedure and then move on to the panko breadcrumbs. I like to have a good coating of breadcrumbs so I repeated this last procedure – egg -breadcrumbs-egg-breadcrumbs.

7. Warm a deep pan or wok with oil and so that it become very hot. Sprinkle a few panko breadcumbs into the pan and if they sizzle the oil is hot enough. Then gently place the breaded chicken into the oil moving it gently in the oil. Cook for up to three minutes and then turn over and repeat so that the chicken is thoroughly cooked through. Then take out and place on some kitchen roll. At this stage it is good to make some some incisions into the chicken to make sure it is properly cooked through. If need be you will have to place in the oil a little longer, but be careful not to over cook.


8. Repeat the procedure with all four chicken breasts and place on a warm plate in a low oven whilst you are preparing the next chicken breast.

9. Evenly slice the chicken and pour the warm sauce on top with some Japanese sticky rice on the side. Red-dyed pickled daikon and shredded cabbage are also eaten with this dish, although I did not manage to source them this time.