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This is an unusual variation on traditional Scotch eggs. |
This is an unusual variation on traditional Scotch eggs. |
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* Makes 10. |
* Makes 10. |
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+ | [[File:scotcheggs.jpg|right|Annie's Scotch Eggs]] |
== Ingredients == |
== Ingredients == |
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# Seal the edges well. |
# Seal the edges well. |
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# Roll in beaten [[egg]] then coat in [[bread crumbs]]. |
# Roll in beaten [[egg]] then coat in [[bread crumbs]]. |
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| − | # Deep fry in hot [[oil]] at 160°C / 325°F for 7–8 minutes and drain on absorbent kitchen paper, or place on a greased baking sheet and bake at 190°C / 375°F / gas 5 for 15–20 minutes, until cooked. |
+ | # Deep fry in hot [[oil]] at 160 °C / 325 °F for 7–8 minutes and drain on absorbent kitchen paper, or place on a greased baking sheet and bake at 190 °C / 375 °F / gas 5 for 15–20 minutes, until cooked. |
# Serve warm or cold. |
# Serve warm or cold. |
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__NOTOC__ |
__NOTOC__ |
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[[Category:British Appetizers]] |
[[Category:British Appetizers]] |
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[[Category:Brunch Recipes]] |
[[Category:Brunch Recipes]] |
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Revision as of 14:20, 14 September 2014
Description
This is an unusual variation on traditional Scotch eggs.
- Makes 10.
Ingredients
- 2 hard boiled and shelled eggs
- 100 g (3* oz) stilton cheese, crumbled
- 50 g (2 oz) curd cheese
- 450 g (1 lb) sausage, ground
- 4 tsp curry powder
- 1 beaten egg
- dried wholemeal bread crumbs, to coat
Directions
- Chop the hard boiled eggs and thoroughly mix with the stilton and curd cheese.
- Divide into 10 parts and shape into balls.
- Chill for 10–15 minutes.
- Mix the sausage and curry powder together.
- Divide into 10 pieces.
- Flatten each piece and wrap around a ball of filling.
- Seal the edges well.
- Roll in beaten egg then coat in bread crumbs.
- Deep fry in hot oil at 160 °C / 325 °F for 7–8 minutes and drain on absorbent kitchen paper, or place on a greased baking sheet and bake at 190 °C / 375 °F / gas 5 for 15–20 minutes, until cooked.
- Serve warm or cold.