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Proper Scotch eggs with lovely Scottish cheese & pickle

 
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mistux
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Joined: 25 Jun 2004
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Location: South Bend, Indiana USA

PostPosted: Sat Feb 23, 2013 5:22 pm    Post subject: Proper Scotch eggs with lovely Scottish cheese & pickle Reply with quote

Proper Scotch eggs with lovely Scottish cheese & pickle

http://www.jamieoliver.com/recipes/eggs-recipes/proper-scotch-eggs-with-lovely-scottish-cheese-and-pickle

Ingredients

10 large free-range eggs, 2 beaten
800 g quality sausage meat
1 small bunch fresh chives, finely chopped
1 small bunch fresh parsley, leaves picked and finely chopped
1 whole nutmeg
1 tablespoon English mustard
sea salt
freshly ground black pepper
plain flour, for dusting
150 g good-quality white breadcrumbs
2 litres vegetable oil
3 tablespoons vegetable or corn oil

Method

Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.

Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.

Heat the oil in a deep pan or deep fat fryer to about 150C/300F. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being cooked, deep-fry the eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)

Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.
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