♬ 'Rocky Balboa, The Best of Rocky' By Various Artists
Ever had that feeling when your whole body aches after a hardcore session of exercise?That's me right about now, and all I wanted was a bit of protein to nibble on after. My first boxing class was like entering the film set of 'Rocky', I was thrown a skipping rope and for the remaining hour and a half worked out like a machine! That's why I had to play this album while cooking!
While strolling extra slow in the supermarket, I picked up a packet of scotch eggs and stared at them for an unusual amount of time: not excited by them at all.
The picture above are duck eggs, encased in a chili and coriander crust. Hold on there's more: the sausage meat has been injected with chili, coriander, cumin and cinnamon. Spices I have researched, and know they work tremendously well together. The only tricky aspect of making these is how you have to mould the meat round the egg, messy stuff!
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Recipe for 4 large duck eggs or 8 medium hen eggs:
Ingredients:
500g sausage meat (6 pork sausages with skin off)
4 duck eggs or 8 medium hen eggs ( at least 5 days old, and been out the fridge for a few hours)*
1 tsp cayenne chilli powder
1 tsp ground coriander powder
1 tsp ground cumin powder
1tsp ground cinnamon powder
Chopped fresh coriander (small handful)
Salt
Black pepper
1 egg beaten
Milk
Plain flour
Chili and coriander crust (or plain breadcrumbs)
Vegetable oil for deep frying
You will need:
Small bowl for the plain flour (season with lots of black pepper).
Another bowl with 1 beaten egg, and a splash of milk.
A plate for the breadcrumbs.
Method:
: Add all the powders, pinch of salt, pepper and coriander to the sausage meat, mix with a metal spoon. Form patties using your hands. Then cover with cling film and keep in the fridge.
: Bring a pot of water to the boil and add the eggs. For hard boiled, duck eggs take 10 minutes and hen eggs take 5. Once done put in a bowl full of very cold water.
: Prepare the bowls and plates with the covering, this way you are organised and can do each egg in a systematic way.
: Preheat oven to 180°c.
: Peel the eggs.
: Heat a pot of vegetable oil, about 500ml. Making sure it's enough to cover the eggs.
: Take the meat out the fridge.
: Roll one egg in the bowl of flour, shaking off any excess.
: Cup your hand and flatten each pattie into a circle, put the egg in the middle.
: With your other hand slowly cover the egg with the meat, taking care not to squeeze or leave any holes. Roll it around in both hands.
: Dip this into the flour again, then the egg and finally roll in the breadcrumbs.
: Put to one side while you sort out the others.
: Fry 2 at a time for 5 minutes, once they are getting dark, place carefully on a baking tray, and into the oven for a further 10 minutes.
Take out and place on kitchen paper, eat hot or cold with a mint raita.
I think one of the worries many people could have, is whether the meat has been cooked through. Maybe try rolling the meat into a small ball and frying that first to see how long it will take, that's what I did. Make sure the oil is super hot by dropping a breadcrumb in first, or use a deep fat fryer. Baking them after adds more of the crunch, and ensures they have been cooked through.
DONE!
*If you use very fresh eggs, they will be a nightmare to peel.
This time last year:
Favourite Song:
ê 'Eye Of The Tiger' By Survivor
