Œufs écossais torsadés
Nous les appelons « torsadés » car nous avons utilisé un mélange spécial de Masala du Cachemire pour donner à ces œufs écossais une saveur unique et riche. Si vous préférez les œufs écossais ordinaires, vous pouvez remplacer les épices du Cachemire par un mélange de coriandre et de cumin.
Butcher Block Twisted Scotch Eggs
Jacky
4
15 minutes
40 minutes
Continental
Scotch Eggs
We've taken the boring Scotch Egg and given them a spicy upgrade using a special blend of Kashmiri Masala spices. These make for great picnic or boat ride snacks, they're excellent for lunch boxes and make for a lovely meal for lunch or dinner when served alongside a fresh salad.
Ingredients
- 5 Eggs
- 150g Lean Beef Mince
- 150g Pork Sausage
- 1 tbsp Kashmiri Masala
- 50g Flour
- 50g Breadcrumbs
- Pinch of Salt
Directions
Preheat oven to 200ºC.
Hard boil 4 of the eggs (keeping one uncooked for the coating of your scotch eggs. To hard boil we recommend cooking for approximately 12 minutes in boiling water. Once boiled, allow to cool enough so you can peel the shells off your eggs.
Squeeze the pork sausage meat out of its sausage covering and mix with the beef mince and Kashmiri Masala.
Place the meat mixture in a blender and mix together to smooth using the pulse feature.
Divide the meat into 4 equal parts and roll into approx. 7 cm circles. Place eggs into the meat circles and wrap the meat around the eggs.
Break remaining egg into a bowl and beat with a pinch of salt.
Dip each ball first into the flour, and then into the egg mixture.
From the egg mixture then roll into the breadcrumbs and place on a baking tray.
Bake for 20-25 minutes.