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Best of British: Scotch Eggs, Mature Cheddar Cheese and Pickle
Posted by Supper Club Monday, 16th November 2015
Whether you consider them a guilty pleasure or a well-deserved treat, the scotch egg is very British and utterly delicious.
Usually confined to the realms of picnic basket or pub snack we’d like to see the scotch egg given the status it deserves! This recipe for scotch eggs, mature cheddar cheese and pickle would make a fantastic dinner party starter; packed with rustic charm and hearty country flavours it’s sure to be welcomed to the table with nostalgic shouts of, “I haven’t had one of these for ages!”
Tips on technique:
General consensus for the perfect home-made scotch eggs is golden and crispy on the outside, lovely runny yoke on the inside. But if you prefer a hard centre to your eggs simply add a couple of minutes when you put them in to boil.
- 10 large eggs, 2 beaten
- 800g good quality sausage meat
- 150g white breadcrumbs
- A small bunch of chives, finely chopped
- A small bunch of parsley leaves, finely chopped
- 1 whole nutmeg
- 1 tbsp English mustard
- Sea salt and ground black pepper
- 2 litres vegetable oil
- Plain flour for dusting
- Place eight eggs into a pan of boiling water and cook for 3 – 4 minutes.
- Lift out the eggs and place into a bowl of iced water then put them to one side to cool.
- While the eggs are cooling turn your attention to the your filling. Place the sausage meat, herbs, mustard and a good grating of nutmeg into a bowl.
- Season the mixture, stir together well, then divide into 8 balls.
- Return to your cooled eggs and carefully peel off the shells.
- Next arrange an assembly line. Create a space to roll out your meat filling and have two bowls to hand: one containing two beaten eggs and the other your breadcrumbs.
- Sandwich one portion of your meat filling between two squares of cling-film and roll out until large enough to encase an egg.
- Remove the top square of cling-film.
- Dust a peeled egg in flour and place into the centre of the rolled mixture.
- Fold the meat filling around the egg – you can use the corners of the cling-film to help you do this – then remove the remaining film square and smooth the coating into an egg shape.
- Dust the meat wrapped egg in flour.
- Dip into the beaten eggs then the breadcrumbs (do this twice for a really good coating).
- Repeat for the other seven eggs.
- Heat your vegetable oil in a large pan or deep fat fryer to 150°C, then carefully add your eggs.
- Leave to cook for around 4 minutes, until the breadcrumbs look golden and crispy.
- Remove from the pan and drain the excess oil on kitchen roll.
- Leave your eggs to cool slightly then serve with a chunky slice of mature cheddar cheese and a spoonful of pickle to garnish – perfect!