Scotch eggs

Australian Women’s Weekly NZ - - CONTENTS -

10 free-range eggs, at room tem­per­a­ture 500g good-qual­ity sausage mince

250g beef mince

3 cups (225g) panko (Ja­pa­nese) bread­crumbs

¼ cup (70g) tomato sauce

1 ta­ble­spoon Di­jon mus­tard

1 ta­ble­spoon curry pow­der

1 tea­spoon salt

1 tea­spoon white pep­per

2 cups (300g) plain flour veg­etable oil, to deep-fry aioli, lemon wedges and fresh dill, op­tional, to serve

1 Bring a large saucepan of wa­ter to a rolling boil. Gen­tly lower 8 eggs into the wa­ter; boil for 4 min­utes. Re­move eggs with a slot­ted spoon; place in a bowl of cold wa­ter. Peel care­fully when cool.

2 Place both minces in a large bowl with 1 cup of the bread­crumbs, sauce, mus­tard, curry pow­der and half each of the salt and pep­per. Us­ing your hands, work the mix­ture un­til well com­bined, then di­vide the mix­ture into eight equal pieces. Form each piece into a thin flat oval.

3 Beat the re­main­ing eggs in a shal­low dish. Com­bine the flour with the re­main­ing salt and pep­per in a shal­low dish. Place re­main­ing bread­crumbs in a shal­low dish. Gen­tly toss a boiled egg in the flour; shake away the ex­cess. Place an egg on a patty. Us­ing damp hands, gen­tly wrap the patty around the egg. Toss gen­tly in flour; shake away ex­cess. Dip into beaten egg; drain away ex­cess. Roll egg in crumbs to coat. Re­peat with the re­main­ing eggs.

4 Mean­while, fill a large saucepan one-third full with the oil; heat to 180°C (or un­til a cube of bread turns golden in 15 sec­onds).

5 Deep-fry the eggs, in batches, for

4-5 min­utes or un­til a deep golden colour. Drain on pa­per tow­els.

6 Serve the eggs with aioli, lemon wedges and dill, if de­sired.


Not suit­able to freeze or mi­crowave.

Stuffed eggplant with lamb

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