Vegetable oil to deep fry the scotch eggsĬombine the sausage meat, blitzed chicken breast, tarragon, finely chopped green olives, freshly ground black pepper and smoked garlic in a bowl and mix well with your hands.ĭivide into four equal portions and shape each into a round, flat circle approximately 12cm wide, wrap around the hard boiled eggs and shape into neat oval shapes completely enclosing the egg. ½ level teaspoon freshly ground black pepperĤ large eggs, boiled for 8 minutes then cooled under running cold water and shelledĢ slices of day old gluten free bread, blitzed to fine breadcrumbs in a food processor Perfect.Ģ00g good quality rusk/gluten free pork sausagemeatĢ00g chicken breast, blitzed in a food processor to a pulpġ heaped tablespoon freshly chopped tarragon leaves Best of all just by switching to gluten free breadcrumbs and flour they are suitable for everyone. they are NOTHING like the horrible shop bought ones and the slight aniseed flavour enhances the chicken and garlicy t mantle that hugs the egg. if you think you know Scotch eggs, think again. I adore the summer, long hot days full of sunshine, picnics and parties and these little babies are the perfect summer food.
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