Smoked ham hock and haggis quail egg salad

Gareth Linden

Gareth Linden

6th July 2011

Smoked ham hock and haggis quail egg salad

Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Smoked ham hock and haggis quails egg salad recipe. A nice simple salad to cheer you up on a nice day or not so nice day when you live in Scotland

Ingredients

  • smoked ham hough
  • haggis
  • quails egg
  • red onion
  • pea shoots
  • peas
  • chard
  • frissee
  • butter
  • white wine vinegar
  • mustard apple
  • sugar olive oil
  • honey
  • panko bread crumbs
  • sesame seeds

Method

cook ham for 1 hour 30 mins until falling off the bone, set aside.
cook quail eggs for 30 seconds in rolling boiling water drain and plunge into iced water, shell eggs then pane in panko.
cook apple and wix with little sugar, blitz and add mustard, olive oil and white wine vinegar to make dressing.
cook peas keeping there colour vibrant, add little butter and season to taste, blitz into a puree.
cook scotch eggs, glaze ham in a pan with honey and sesame seeds.
to build salad arrange leaves and shoots on plate, add finely sliced red onion drizzle with dressing, add blobs of pea puree to plate and sit halved scotch egg on top, finish with glazed ham on top of salad.

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