RECIPE - SNACKS & SIDES
Mini Scotch Eggs
We love these little scotch eggs, they are great when the yolk is still runny inside but also fantatstic as part of a little picnic. The method has been slightly taken from jamie Oliver's site as he gives a very good explanation/description for cooking the quails eggs and getting the timings right. As always please check the ingredients on the sausages to ensure they are Gluten Free and Low FODMAP.
- Pork Sausages - 4
- Fresh Rosemary, finely chopped - 1 stalk
- Fresh Sage, finely chopped - 1 stalk
- Gluten Free Plain Flour
- Egg, beaten - 2
- Gluten Free Breadcrumbs - 125g
- Quail Eggs - 12
- Vegetable Oil - 2 Litres
1. Boil a kettle full of water, and while waiting open the sausages and squeeze out the meat. Season with some salt and pepper and add the fresh herbs and a couple of gratings of nutmeg and then mix well. Put out little bowls with beaten egg, flour and breadcrumbs.
2. Put the quails eggs into a pan and then pour over boiling water and cook for 2 minutes. Remove from the pan and either run them under cold water or place into some ice water to stop the cooking process. Peel the shells from the eggs very gently, you will get quicker at this as you go on.
3. Take a marble-sized piece of sausage meat and flatten it out in the palm of your clean hand until it's about 6cm in diameter. Pop an egg into the middle, then carefully shape and mould the sausage meat up around the egg with your floured hands. You need to get into the routine of pulling up the sides, gently squeezing, moulding, patting and very gently squashing the meat around the egg.
4. Repeat with all 12 eggs, then coat them well with flour. Transfer them to the bowl of beaten egg and coat well, then roll them in the breadcrumbs. They'll be more robust to hold now, so pat and hug them into shape. When they're all done, put them into a container and pop them into the fridge until needed.
5. When you're ready to cook, put a deep casserole-type pan on a medium high heat and fill it about 8cm deep with vegetable oil. Make sure you never fill a pan more than halfway up. When the oil reaches 180°C carefully lower one of the scotch eggs into the oil and cook for 4 minutes, at this point it should be golden and cooked through. Remove from the pan and cut it in half and to see if it shoud have been done for longer or less time. Once you know this start to cook the rest.
6. Transfer the cooked scotch eggs to a plate lined with kitchen paper to drain. Scatter with sea salt and then serve.