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    Quail eggs and Potted Shrimps in Tomato Cases

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    Quail eggs and Potted Shrimps in Tomato Cases

    Hot, buttery shrimps and delicate quail eggs baked in tomato cases make a very pretty starter.

    • Preparation time: 15-20 minutes, plus 5-10 minutes cooling time
    • Cooking time: 20 minutes
    • Total time: 40-50 minutes including cooling time 50 minutes

    Serves: 6

    Ingredients

    • 6 large English classic vine tomatoes
    • 1 pack 12 Fayregame Fresh Quail Eggs
    • 3 tbsp half-fat crème fraîche
    • ½ pack fresh tarragon, stalks removed and leaves finely snipped
    • 57g tub Marine Gourmet Morecambe Bay Brown Potted Shrimps
    • Tabasco Pepper Sauce
    • 50g pack Waitrose Solo Lamb's Lettuce
    • 1 tbsp extra virgin olive oil
    • Sea Salt
    • Freshly ground black pepper

    Method

    1. Preheat the oven to 200°C, gas mark 6. Line a plate with a double layer of kitchen paper. Remove the stalks and then cut off the bottoms of the tomatoes (not the stalk end, as this will be better as the base). Use a teaspoon to remove the seeds and juice, taking care not to pierce the skin. Discard this pulp. Sprinkle a little salt inside each tomato and place them upside-down to drain on the prepared plate.
    2. Meanwhile, crack 6 of the quail eggs into a bowl and add 2 tablespoons of the crème fraîche and half the tarragon. Scrape off and reserve the buttery layer from the potted shrimps. Using a small fork, gently separate the shrimps and scatter into the mixture. Mix in, breaking up the yolks, and season with a little pepper and a few drops of Tabasco.
    3. Spoon the mixture into the tomatoes until two-thirds full, then take the remaining 6 quail eggs and carefully break 1 into each tomato, taking care not to break the yolks. Divide the remaining tarragon and all the shrimp butter between each tomato, topping with a small dollop of the remaining crème fraîche. Season with more pepper.
    4. Place the tomatoes in a lightly oiled shallow ovenproof dish just large enough to take the tomatoes side by side, and bake for 20 minutes or until the crème fraîche is golden and bubbling. The eggs should be just set.
    5. Remove from the oven and set aside for 5-10 minutes. Serve on warmed starter-size plates with lamb's lettuce dressed with extra virgin olive oil.

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    Cook's tips

    The best way to crack quail eggs without breaking the yolks is to tap them in half using a small, thin-bladed knife.

    The tomatoes can be prepared up to 3 hours ahead. Arrange in the dish, cover and chill if preparing more than 45 minutes before cooking.

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