- STEP 1
Heat the olive oil in a pan and cook the onion and garlic without colouring.
- STEP 2
Add the Tilda Original Pure Basmati with a little stock and cook like risotto.
- STEP 3
Keep stirring and adding stock. Add cumin to taste, and when just cooked, add the cream and grated cheese. Stir until blended then pour onto a tray and allow to cool.
- STEP 4
Mould rice around quail eggs and set in fridge for 30 minutes.
- STEP 5
Pane the eggs'ÃÂ then pass though the egg wash and breadcrumbs again to give a good crust.
- STEP 6
To cook, deep fry in hot oil until golden brown then finish in a hot oven for five minutes.
- STEP 7
To serve, cut in half, squeeze with lemon, sit each half on garlic mayonnaise and drizzle with olive oil.