Chef Stuart Fay is from Essex, U.K and has an impressive background in the culinary field. After studying the City & Guilds NVQ Level 2 in food preparation and food service at Chelmsford College and the Level 3 at the Colchester Institute specializing in chocolate and marzipan work, Chef Fay moved on to work in local restaurants around Essex. Chef Fay quickly moved into fine dining catering in London, and went to work at the awarding winning Bell Inn, as the head chef. He’s reached the final of the Pub Chef Awards Team Event for the past 4 years and won the category in 2009. When not cooking, Chef Fay is a family man and enjoys spending time with his children in their garden.

Cepe and Field Mushroom Quail Egg “Scotch Egg” with
Roasted Garlic Mayonnaise and Parsley Sauce


Scotch egg
1o quail eggs
4 oz cepes
4 oz medium flat mushrooms
1 large onion
3 cloves of garlic
1 teaspoon of chopped taragon
1 teaspoon of chopped chervil
5 fl oz white wine
1 lb panko bread crumbs
1 lb plain white bread crumbs
2 oz unsalted butter
8 oz flour
5 large eggs

1 bulb of garlic
1 pint vegetable oil
2 oz pateurised egg yolks
1 teaspoon english mustard
2 table spoons of white wine vinegar
juice of 1/2 lemon

Parsley Sauce
4oz bunch of each flat leaf parsley/pusse/coriander
unsalted butter


Scott Egg
1. Place a pan of salted water on to a rolling boil, add quail eggs and boil for 2 and a half minutes.
2. Remove eggs from the water and refresh in cold running water.
3. Peel the eggs and leave on kitchen paper to drain.
4. Brush clean Cepes and peel outer of field mushrooms, if needed.
5. Fine dice onion, garlic and herbs in butter and saute without colouring till soft, add cleaned mushrooms and Cepes and keep stirring.
6. When mushrooms have softened add white wine and reduce.
7. Check seasoning and drain.
8. Place mushroom mix on to a chopping board and shop to a fine dice.
9. Any liquid left return to the pan and reduce to a syrup then add the syrup to the mushroom mix, this is “mushroom duxelle.”
10. Spread duxelle onto a tray and allow to cool.
11. When the duxelle is completely cooled, wrap the duxelle around the quail egg and place in fridge to set.

To set up the pane you will need four trays: (1) seasoned plain flour, (2) eggs and milk mixed, (3) fine white bread crumbs and (4) panko bread crumbs.

13. Roll the egg in the flour first and dust off any excess then into the egg mix and roll around to completely cover it.
14. Now roll in to the fine bread crumbs, taking off any excess.
15. Return into egg mix and into the pank crumbs.
16. This is called a double pane, then leave bread crumbed eggs to one side and repeat this until all eggs are covered.

Garlic Mayonnaise
1. Slice the garlic in half and place on a tray facing upwards, season and drizzle a little oil.
2. Roast at 120 C for 1 hour or until the garlic is soft.
3. Squeeze the garlic out of the shells and mix the oil, leave to one side.
4. Place the egg yolks in a mixing bowl.
5. Add the lemon, mustard and white wine vinegar.
6. Whisk the egg yolks to form a sabayon.
7. Slowly add the garlic oil until you get a sauce consistency.

Parsley Sauce:
1. Place a pan of water on the stove with a little salt and bring to the boil.
2. When the water is boiling plunge the herbs and submerge them blanch for 8-10 seconds.

Yields: 10 Servings

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