Emmm… wondering what to do with some left over Bleu Stilton Cheese Coleslaw in the fridge. Wanted light something light to munch for lunch today. Am making some Authentic British Scotch Eggs that I have not had for ages. Being creative today ...for this recipe I am using quails eggs (see pix) instead of normal eggs. I hope you enjoy this recipe as much as I do making home-made Authentic British Scotch Eggs treating yourself and love ones. Authentic British Scotch Eggs with Sausage and Sage Ingredients 4 medium free-range eggs (16 Quall Eggs – 4 per persons) 1 medium free-range eggs 225g (8 ozs) good quality sausage meat (out of their casings/skins) 1 tablespoon chopped fresh sage leaves (See Pix for Sage Plant) 1 tablespoon chopped spring onions/green onion 1/2 teaspoon nutmeg 1/4 teaspoon mixed spice (optional) 1/4 teaspoon salt 1 teaspoon black pepper 2 tablespoons plain flour 75g (3 ozs) white breadcrumbs Vegetable oil ( for frying) Method: 1. Hard-boil the eggs by covering in cold water, bringing to the boil and simmering for 5 minutes. Then pop them into cold water to cool quickly and avoid a black ring around the yolk. 2. Beat 1 Medium Free Range Egg in a shallow plate and leave to one side. Put the flour in another shallow plate with a good seasoning of salt and pepper, and then put the breadcrumbs on another plate. 3. Add the chopped sage, nutmeg, salt, pepper and spring onions to the sausage meat, mix well with your hands and then divide into 4 portions. (Add the optional mixed spice at this stage if using) If using Quail eggs divide the 4 portions again. 4. Shell the hard-boiled eggs and roll in the seasoned flour. Then flatten and mould a portion of sausage meat around each egg, making sure there are no gaps. Roll and coat in the beaten egg and then in the breadcrumbs 5.Heat a good 4 cm of oil in a small, deep frying pan or saucepan (big enough to hold the the eggs) heat oil until is hot enough to brown a small cube of bread in 60 seconds. Fry the sausage coated eggs, turning them until they are golden brown all over and the sausage meat is cooked. Drain quickly on kitchen paper and leave to cool…. When the Scotch eggs are completely cold you can keep them in the fridge ready to eat. Served with salad leaves tomatoes with some dressing & Branston’s Pickle or coleslaw.
Posted on: Wed, 17 Jul 2013 05:06:35 +0000
Trending Topics
Recently Viewed Topics
© 2015