Spinach Quails Eggs Arancini
12 quails eggs
400g leftover spinach risotto, cold
50g plain flour
Sea salt & freshly ground pepper
Cayenne pepper
2 eggs, beaten well
100g dried breadcrumbs
Vegetable oil for frying
Method:
Start by mixing the leftover spinach risotto, if it is very dry add a little beaten egg if needed.
Boil the quails eggs to soft boil, usually around 1 and a half to 2 minutes. Plunge into cold water and when cooled peel and place to one side.
Take 3 plates, mix the flour with salt, pepper and a good pinch of cayenne pepper on one. Have the beaten egg on another plate and the dried breadcrumbs on another plate.
Take a small ball of cooled risotto and flatten into a rough disk place an egg in the centre of the disc and pat into a little ball with extra risotto or needed. Roll the ball in the seasoned flour, dip into the beaten egg and then roll in the breadcrumbs. Place on another plate and repeat until you have 12 breadcrumbed arancini. Pop them in the fridge whilst you heat the vegetable oil.
Heat 5 inches of vegetable oil in a medium saucepan.
When the oil is hot enough carefully fry 2 arancini at a time turning if needed until the breadcrumbs are golden. Lift out with a slotted spoon on to kitchen roll. Serve immediately or cold as part of a picnic.
