Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Scotch Eggs

RECIPE: Kale Eggs with Aioli

Scotch Eggs

Popular English picnic food, Scotch Eggs are made with boiled eggs, wrapped in sausage meat, coated in a breadcrumb and fried. Serve with creamy aioli.

Makes 6

1 cup store-bought aioli

1 tbsp lemon juice 

590g uncooked chorizo (about 6 sausages)

2 tsp fennel seeds

2 tbsp parsley, finely chopped

8 eggs, 2 of them beaten

flour, for dusting

2 cups panko breadcrumbs

vegetable oil, for deep-frying

2 cups mustard-cress leaves

To make aioli, place aioli and lemon juice in a bowl and blend to combine. Set aside until ready to use.

Remove chorizo meat from casings and place into a bowl with fennel seeds and parsley; mix well to combine. 

Place 6 whole eggs in a pot of boiling water and cook for 7 minutes; carefully peel eggs under cold running water, pat dry, and dust in flour. Shape 1/3 cup of sausage mixture into a flat disc in the palm of your hand. Place egg in the centre and wrap sausage mixture around egg to enclose, pressing edges to seal. Repeat with remaining eggs and mixture. Roll eggs in flour again, dip into beaten egg, and coat with breadcrumbs.

Heat oil to 150°C in a large, deep saucepan. Cook eggs in batches for approximately 10 minutes, or until golden. Remove with a slotted spoon and drain on paper towel. Season with salt and freshly ground black pepper and serve with mustard-cress leaves and aioli. 

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney