COOKS AROUND TOWN - Scotch eggs
Make these great Scotch Eggs - so much nicer than the petrol station version!
6 fresh eggs (one beaten)
300g sausagemeat
1 small onion, very finely chopped
handful of fresh chopped parsley
A bowl of breadcrumbs
A pinch of nutmeg or mace
Sunflower oil for deep frying
Salt and pepper
Method
– Hard boil five of the eggs for eight minutes, remove from the water and cool in a bowl under a running cold tap. Then peel the shells off them.
– In a bowl mix the sausagemeat with the onion, the parsley, the nutmeg or mace and the salt and pepper.
– Now divide the meat mixture into five and form each one into a palm-sized patty.
– Wrap the patties around the eggs one by one and dip each of them firstly into the remaining beaten egg and then into the breadcrumbs, ensuring each is well covered.
– Fry for six to eight minutes either in a deep fat fryer heated to 180c or in 4cms of oil in a deep frying pan (turning regularly) also heated to 180c. 180c is the temperature at which a 1cm chunk of bread will turn golden brown in approximately one minute.
– Drain on kitchen paper and serve hot or cold.
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Weather for Dinnington
Tuesday 07 February 2012
Today
Fog
Temperature: -6 C to 2 C
Wind Speed: 10 mph
Wind direction: South east
Tomorrow
Sunny spells
Temperature: -4 C to 2 C
Wind Speed: 9 mph
Wind direction: South
