It’s Good Friday tomorrow (half an hour and counting). Joyful.
I wanted to make something relating to Easter but not the obvious chocolate rice crispy cakes and the alike…then I remembered an episode from The Great Comic Relief Bake Off, Paul made these armatures make scotch eggs – impossible. If a women who keeps shoes in her over can make them so can I! This recipe below is one I adapted from the one found at BBC Good Food. Warning: There are a lot of photo’s in this post!
I’m not a huge fan of deep frying anything – it isn’t great for your body and I think I’d set the house on fire so I had to do a little digging to find a recipe to use as a starting point hence the odd one I adapted from. You don’t get quite the same crisp outside by baking but it’s a compromise you have to decide on. Recipe with LOADS OF PHOTO’S below.
Oil for frying 1/2 Onion
5 medium eggs 5 lean pork sausages
Panko breadcrumbs 3 tsp sage and 2 tsp thyme
1 tbsp plain flour 1/2 tsp nutmeg
Salt and black pepper to season
One. Heat some oil in a pan and fry finely chopped onion until softened. Set aside to cool.
Two. Fill a medium saucepan with cold water put in 4 of the eggs. Bing to the boil and once bubbling time the boil for 5 minutes. When you buzzer buzzes cool the eggs under cold water to stop the eggs for cooking further. Peel off the shells.
Three. Cut the casings of the sausages and squeeze out the meat into a bowl. Add the cooked onion and herbs/salt/pepper and mix well. Divide the mixture into 4 fairly equal parts.
Four. Tip the flour onto a plate and roll each egg to give it a good coating. On the residual flour spread the meat portions (one at a time). Spread the meat by patting or pulling the potion into a flat even circle, around 12cm. The flour at the bottom should stop it from sticking so pick your circle, hold it in the palm of your hand and place an egg in the middle. With both hands, pat, press and ease the meat around the egg until it is completely covered. You don’t want a seam so really work it – the meat will get a little sticky. Repeat with all the eggs.
Five. Lay out the breadcrumbs and lightly beat the remaining egg in a mug. Brush the scotch eggs with the beaten egg and then roll in the breadcrumbs – pressing them on lightly until fully covered. Do this for all 4 eggs. Chill for 20 minutes in the fridge and pre-heat the oven to 190°C.
Six. I think this is the tricky bit! Heat three tsp of oil in a non-stick and when it is hot (drop a crumb in and see if it sizzles) place two of the eggs in the pan and roll around for two minutes crisping up the outside – you’ll probably have to keep fiddling with the temperature to make sure it doesn’t get too hot and start to burn. This isn’t to cook the meat so don’t worry about that. Put the two eggs on a baking tray (and grease proof paper) and repeat the process for the remaining two eggs – you may need to top up the oil too.
Seven. Bake the eggs in the oven for 12 minutes. Place them on some kitchen paper to cool and any excess oil can seep away into that too. Halve and consume warm or cold – I made mine yesterday and they are still delicious! Note the rather uneven meat coating on the picture below – that’s why it is called homemade!