Spiced Scotch Eggs Food

FALAFEL SCOTCH EGGS

Steps:

• Put 8 of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then quickly lift out of the pan and plunge in a big bowl of cold water to cool. Once cool enough to handle, peel.
• While the eggs cool, put the oil, onions and garlic in a frying pan. Fry very gently until really soft and just starting to turn golden. Add the spices and fry for a few mins more. Tip into a food processor and whizz to a paste, then add the chickpeas and coriander leaves, and pulse until finely chopped but not pasty. Stir in the wholemeal breadcrumbs, flour and final egg, beaten first with a fork, with a good amount of seasoning.
• Divide the mixture into 8. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it's sticking to your fingers too much). Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs. Tip the panko or dried breadcrumbs onto a plate and mix in the sesame seeds. Roll each egg in it to coat. Can be made 1 day ahead, loosely covered with cling film and chilled.
• Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 secs. Add a couple of eggs at a time and fry, turning, until really golden and crisp, about 2 mins. Lift onto kitchen paper to drain while you cook the rest of the eggs in batches. Season with a little more salt and eat warm or cold.

KICKED UP SCOTCH EGGS

Steps:

• In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
• Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
• In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SPICED SCOTCH EGGS

Steps:

• Preheat oven to 220C (200C fan forced).
• Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
• Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
• Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
• Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
• Serve spiced scotch eggs with salad.

SCOTCH EGGS

Steps:

• Peel eggs.
• Divide sausage into 12 equal portions.
• Roll each egg in flour then wrap the sausage around each egg.
• Dip sausage-wrapped eggs into beaten egg and roll in Panko bread crumbs.
• Heat oil to 350F and cook each egg for 4-5 minutes or until sausage is cooked and browned.
• Drain on paper towels and serve warm or cool.

CHEF JOHN'S SCOTCH EGGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
• Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
• Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
• Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
• Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
• Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.

HOMEMADE SCOTCH EGGS

Steps:

• In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
• Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
• Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

BENGALI SCOTCH EGGS

Steps:

• Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.
• Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a bowl and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.
• Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they're completely enclosed. Put the flour, egg and breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.
• Heat a heavy-based pan or wok no more than half-full with the vegetable oil, to 160C or until a cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

SPICY BAKED SCOTCH EGGS

Steps:

• Mix sausage, panko, egg yolk and Wocestershire sauce in a bowl.
• Beat egg white with water in a bowl.
• Add panko and flour to separate bowls.
• Keeping hands cold will help you wrap the sausage around the hard boiled egg, I usually keep a bowl of ice water to dip my one hand inches.
• Portion out the sausage into 6 or 7 portions (same amount of eggs you have - smaller sizes work best).
• Roll egg into flour, then flatten portion of sausage into palm of hand and wrap entirely around the egg.
• Roll in flour again, then in egg, lastly into panko.
• Place on a jelly roll pan.
• Bake at 375 for 25 minutes.

SPICY TIFFIN EGGS

Steps:

• Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
• While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
• Divide the mixture into 6 and flatten with your hands (if the mixture you're using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you're having trouble. The prepared eggs can be kept in the fridge overnight.
• Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

EASY SCOTCH EGGS

Steps:

• Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
• Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it's as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
• Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
• To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.