The spiced sausage meat is a welcome addition
to this classic snack! They taste absolutely
delicious – maybe the best I’ve ever tasted!
Serves 6
Prep time: 15 minutes
(plus 20 minutes chill time)
Cooking time: 15 minutes
Ingredients
25g butter
2 shallots, finely
chopped
2 garlic cloves,
finely chopped
500g good quality sausage
meat
Small handful of
fresh flat-leaf parsley, finely chopped
5 fresh sage leaves,
finely chopped
1 tbsp mild curry
powder
Sea salt &
freshly ground pepper
6 eggs
50g plain flour
2 large eggs, beaten
100g panko
breadcrumbs
Vegetable or
sunflower oil for deep-frying
Preparation method
1. Melt the butter in a frying pan and gently fry the shallots and
garlic for 5 minutes or until softened.
2. Add the shallots to a bowl with the sausage meat, parsley, sage
and curry powder. Mix through and season to taste.
3. Meanwhile soft boil the eggs placing them in a pan of boiling
water and cooking them for 6 minutes. Cool them in cold water and peel
them under the water.
4. To assemble, place a sheet of cling film on a board, put a ball
of sausage meat on top and flatten enough to cover the whole egg. Place
an egg in the middle, then draw up the ends of the cling film and massage the sausage
meat to cover the egg evenly. Repeat this with the rest of the eggs.
5. Place the flour, eggs and breadcrumbs on three separate
plates. One at a time roll each Scotch egg in the flour, then dip into
the egg and then into the breadcrumbs to cover. Repeat this with the rest
of the eggs. Now place in the refrigerator for 20 minutes.
6. In a deep-fryer heat the oil to 170°C, test the oil is ready by
dropping in a piece of bread. If the oil sizzles and the bread turns
golden in less than a minute the oil is ready. Place the Scotch eggs into
the oil and fry for 5-6 minutes or until evenly browned. Fry in batches
and keep them warm in a low oven.
7. Remove with a slotted spoon and drain on kitchen paper.
Enjoy!
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