The ideal weekend lunch! This is based on the Edmonds Cookery book recipe which we have altered slightly. We replace onion with caramelised onion and use peas. We don't use chutney and the main ingredient is 30 quail eggs! Not 6 hens eggs.
2 sheets pre-rolled flaky pastry
1 cup of chopped bacon
½ cup of peas
30 quail eggs / 6 eggs
salt & pepper
Use 1 sheet of pastry to line a greased 20cm square shallow cake tin. Sprinkle onion, bacon and peas over pastry. Break eggs evenly over, pricking the yolks so they run slightly....
This recipe is from Keith Floyd's "Floyd on France". It is quite delicious to have on hand for snacks and entertaining. Our perfect wine match with rillettes is the Bellbird Spring Block Eight Pinot Gris.
"This is a very simple dish. Really it is a meat spread and is absolutely terrific spread over pieces of hot toast. You will find it on menus, particularly in the Loire valley and throughout France generally. It can be made from goose, duck or rabbit."
1 kg shoulder of pork, diced
750g fresh pork fat, diced
Put the meat and fat...