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I see! Kiddie size Scotch eggs. ::)
I love scotch eggs.That looks lovely Tim. :)
As soon as I saw the post, scotch eggs came to mind.
When we went to Italy I noticed that there were, what looked like scotch eggs around. Eaten as snacks.
They were not. The outside was rice and the filling was chopped chicken breast in garlic butter.
It is very delicious and worth trying if you have left over rice and chicken.
I am surprised Italian restaurants do not put them on the menu here.
I will add how to make them. Now I have started. Same as scotch eggs really.
Chop up some cooked chicken and mix with garlic butter then leave to harden. An ice cube tray is about right.
Take a golf ball size lump of sticky rice and wrap it round the chicken lumps.
Just carry on as you would for a scotch egg. Breadcrumbs and all.
The garlic butter melts into the rice.
Garlic chicken things sound delicious.
I've cooked scotch eggs using quails eggs but I think bantam eggs might be a better size but not a lot of bantams in SW London...
has anyone got a recipe for scotch eggs?
http://www.deliaonline.com/recipes/scotch-eggs-with-fresh-herbs,985,RC.html
I cheated - use sausage meat from supermarket wrap around cooked egg roll in beaten egg then breadcrumbs a couple of times and fry.
No cheat - that's what she does?
But it's got to have the added bits.
I brown them up then put them in a cast iron casserole dish in a 200 degC oven - makes less mess than frying on top!
Mess? What mess?? They're well brought up & don't spit!
I'm a very messy cook :)
I use sausages too. I big sausage, skinned does one small boiled egg.
The trick is
1 Wet hands, stops the sausage meat sticking to them when moulding. Then lay each on a floured board. Roll about to cover lightly with the flour.
2 Dip twice into egg and bread crumbs so that you have a double coating.
3 Fry in very hot oil to stop splitting
Instead of messing about with seasoning ordinary sausage meat, use Lincolnshire or Cumberland sausages.
Should Scotch eggs be served with a Glaswegian salad?
Sausages? Yes, in the absence of pork to make ones own 'sausage meat', that's what I last used.
BUT - totally different from the recipe ones if unadulterated.
Very hot oil? I say stick to the 180-90C.
Just to remind you to use your HERBS!!
Just remembered - 2 Fat Ladies have a recipe for REAL Scotch Eggs.
Back to the drawing board!!