Monday, 21 November 2016

Recipe: Chilli-Cheese and Mustard Seed Scotch Eggs

At the weekend I made scotch eggs again. The first time went okay, but I didn't have a deep fat fryer so they tasted a little bit of the fat (a product of not frying at high enough temperature, due to using a pan).

It was more fun than last time, as Amelie helped me. I was a bit reluctant with what tasks I gave her, but then she did everything from peeling the boiled eggs, to wrapping the sausage around the eggs.

Here is the recipe for the chilli-cheese and mustard seed scotch eggs. I freestyled a bit, but I think I remember it.

- 12 eggs for boiling
- 4-ish eggs for coating
- A loaf of bread
- Half block of chilli cheese
- 16 sausages
- 200g of chilli cheese
- 2-3 tablespoons of wholegrain mustard
- Some flour
- Some salt.

1) Boil the 12 eggs for a while... until they're somewhere between runny and boiled. About 7 minutes or something. Then peel. Note... peeling directly in water is so much easier than out of water. You don't have to worry about the vinegar tricks and stuff.

2) Squeeze the sausage meat out of the sausages and into a bowl

3) Grate the chilli cheese, and put a few spoons of wholegrain mustard and mix. Maybe bit a bit of salt in.

4) Make breadcrumbs with a load of the bread. Just use a cheese grater, avoid any huge chunks but they'll likely fall off.

5) Split the sausage meat into 12 equal balls. Put a bit of flour on your hand. Take a ball and flatten it into a round disk. Take an egg and roll it in flour. Put the egg on top and push the meat around it equally. Roll it in your hand and stuff, until it's equally thinned out.

6) Crack 4 eggs into a bowl and mix.

7) Take an egg/sausage ball, hold it over the eggs and pour over a few teaspoons and rub it around so there's egg all over.

8) Roll the egg in the breadcrumbs. Quite a few should stick.

9) Holding over the runny egg again, put another couple of teaspoons over and spread.

10) Roll in the breadcrumbs a second time, then set aside to repeat for all eggs.

11) Deep fry at about 165 degrees for 4.5 mins (they'll look golden when they're done).


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