Wednesday, 21 November 2012

Black Pudding Scotch Eggs

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I have a bit of a confession to make. I only tried my first scotch egg about a year ago. Up until then I always thought they we're pretty horrid and avoided them like the plague. In my defence, the only scotch eggs I ever got exposed to were ones bought in supermarkets that looked pale and uninviting. 

My first scotch egg was with black pudding and after my first bite I was determined to have a go at making my own. When Jo and I were menu planning for the Childhood Memories Supper Club I knew we had to sneak this in. Scotch eggs are good fun to make and I think something everyone should have a go at. Because we were serving these cut into wedges we cooked the eggs for a little longer but if you would prefer a runnier yolk I'd suggest boiling them for no more than 6 minutes.

You will need-
  • 6 medium eggs - plus an extra 1 or 2 for the batter
  • 250g black pudding
  • 125g sausage meat
  • A few sprigs thyme
  • 1 tsp chopped sage, preferably fresh
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Salt & Pepper
  • Plain flour
  • Panko breadcrumbs
  • Vegetable Oil
Begin by bringing a large pan of water to the boil and then gently lower the eggs in and simmer for 7 minutes. Once the 7 minutes are up remove to a bowl of ice cold water to stop them cooking any further. Once cool very gently peel the egg shells off and put the eggs to one side.

Put the pudding and sausage meat with the thyme, sage, paprika, cayenne, salt & pepper together in a bowl and give it a really good mix. You could, at this stage fry a little piece off to check the seasoning and add more herbs/spice if you fancy. Split the mixture off into 6 balls.
Prepare 2 squares of cling film and place one of the balls of pudding mixture in the centre. Now place the other piece on top before flattening out till its no more than 1/2cm thick. Remove the top layer of cling fim and place the egg in the centre. Bring the cling film up and around the egg. Tear off any excess meat and then using the cling film smooth over any edges or creases. Set to one side and repeat with the rest of the eggs. 

Place the sunflower oil into a large, heavy based pan and put on a medium high heat.

Set out 3 plates with the flour, beaten egg and panko breadcrumbs. Its important to keep one hand dry if you don't want to get covered in breadcrumbs and flour (like the 3rd photo down!) Firstly roll the egg in flour then dip in the egg mixture. Next cover with breadcrumbs before returning back into the egg and then finally back into the breadcrumbs.

If you have any left over meat simply roll into small balls and repeat the same instructions for the batter & frying.

To check if the oil is hot enough, drop a couple of breadcrumbs into it. They should sizzle and start to turn golden pretty quickly. Its important to only fry one egg at a time so as not to risk the oil overflowing. Gently lower the egg in and turn after a minute or when golden underneath. Continue frying till its a lovely golden colour all over then remove onto some kitchen paper to drain.

Leave to cool slightly before slicing into quarters. These should keep in an airtight box for 3 or 4 days in the fridge.

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