SCOTCH eggs

Style at Home (UK) - - Summer Picnic -

Takes 45min, plus cool­ing makes 6 450g sausage­meat 1⁄2 bunch spring onions, chopped Zest of 1 le­mon Bunch of le­mon thyme, leaves picked 7 eggs Flour for dust­ing 75g bread­crumbs Veg­etable oil for fry­ing

1 Com­bine the sausage­meat in a bowl with the spring onions, le­mon zest and le­mon thyme leaves un­til well mixed.

2 Hard boil 6 of the eggs, then leave to cool. Peel away the shell and lightly coat them in flour, dust­ing off the ex­cess, then dip each one into the beaten 7th egg. Wrap an equal amount of sausage­meat around each boiled egg, seal­ing and smooth­ing it by rolling it in your hands.

3 Roll each ball in a lit­tle flour, then dip into the beaten egg again and fi­nally roll in the bread­crumbs. Heat the oil in a deep pan and fry the Scotch eggs in batches for around 10min un­til golden and the sausage­meat is cooked through.

4 Re­move from the pan and leave to cool on kitchen pa­per. Serve with a dol­lop of chutney on the side.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.