Start a picnic party with scotch eggs
THESE Tasty little morsels are traditionally eaten cold with salad and pickles, scotch eggs are perfect for picnics or for lunch.
Ingredients - (makes six)
- 8 eggs
- plain flour, to dust
- 500 grams sausage mince
- 1 clove garlic crushed
- 2 tbsp Worcestershire sauce
- 1 small finely chopped onion
- 2 tblsp finely chopped parsley save a sprinkle to serve.
- breadcrumbs, to coat
- Rice bran oil, to deep-fry
- Salad to serve
Place six eggs in a saucepan of water. Bring to the boil, then reduce heat to low and cook for three minutes for soft-boiled eggs. Drain eggs and plunge immediately in a bowl of iced water until cool. Peel eggs and pat dry with paper towel. Dust with flour and set aside.
Meanwhile, place the sausage mince, Worcestershire sauce, onion, garlic and parsley in a bowl and knead until combined - don't be afraid to use your hands. Season with salt and pepper, then divide the mixture into six equal portions.
Whisk remaining eggs with tbsp of water in a bowl. Place the whisked eggs and breadcrumbs in separate shallow bowls. Set aside until required.
Flatten each portion of mince in the palm of your hand until 1cm thick. Place a boiled egg in the centre and mould mince around egg to enclose, ensuring there are no cracks. Repeat with remaining mince and eggs.
Dip eggs in eggwash, then coat in breadcrumbs. Repeat process once more, then place on a plate and set aside.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in two batches, gently drop eggs into the oil and fry, turning halfway, for six minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Cut eggs in half and scatter with extra parsley to serve. Serve with a salad.
(You can use gluten free breadcrumbs, GF plain flour and GF Worcestershire sauce for gluten-free option)