This is a guest post from Mark (with a little help from Lizzy).
For the recent Royal Wedding party we went to I decided to make Scotch Eggs, I’ve wanted to make them for a long time as they’re always on the TV and they look tasty.
I wanted to make quails eggs but Lizzy said that it would be too difficult to adapt the recipe for the first time we did it. Just follow the recipe and you’ll have no trouble, here are some action shots to help you.
This is the recipe that I used, and here are some thoughts on how you can improve it.
1. You don’t need to flatten the sausage meat out on the board, just split it into equal portions and then squish it in your hand.
2. It would be considerably easier if you happened to own a deep fat fryer. (Lizzy – and it would be A LOT easier on the nerves of others living in the house)
3. The amount of flour and breadcrumbs suggested is ridonculous, you need half what they suggest, if that. (Lizzy – yes he said ridonculous not ridiculous).
All in all it was a delicious and very satisfying man sized treat. Pork pies up next!
Lizzy – And just in case you were wondering, Scotch Eggs are English (despite the name). They were invented by Fortnum and Mason (a very posh department store in London for those of you who are international readers) in 1738. I think they would make excellent picnic fodder.
Oh yum. I absolutely love Scotch eggs and I haven’t had one for years. I think I’m rather terrified by the deep frying bit. Oh I wish we could get them in Switzerland though…they are divine!
Look yummy! I notice that, like me, you’re keen to experiment & adapt a recipe before you’ve even made it once! I’m usually not allowed to either…
They look delicious. Most impressed!
Well finally! Now i know what is meant by Scotch Eggs!
I think quails eggs work perfectly, having tried them myself! I avoid deep frying at all costs: wasteful of oil and scary!!!!
Two Fat Ladies have a fantastic recipe for them, but it makes about a fifth of the number they tell you it does…otherwise, it is great.