Haggis scotch eggs
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 636 32%
Fat 51g 73%
Saturates 12.6g 63%
Sugars 1.8g 2%
Protein 26.8g 54%
Carbs 19.9g 8%
Of an adult's reference intake
- 6 medium free-range eggs
- 160 g quality haggis
- a few sprigs of fresh flat-leaf parsley
- 200 g higher-welfare pork sausage meat or 2 thick higher-welfare pork sausages
- 40 g plain flour
- 1 splash of milk
- 120 g panko breadcrumbs
- 500 ml vegetable oil , for deep-frying
By Jo Macsween
- Place 4 of the eggs in a pan of cold, salted water over a high heat and bring to the boil. Simmer for 8 minutes. Drain, then cool the eggs in cold water. Peel and set aside.
- Crumble the haggis, then pick and finely chop the parsley. In a bowl, mix the sausage meat (if using sausages, squeeze the meat out of the skins), haggis and parsley, and season with sea salt and black pepper.
- Divide the mixture into 4 and flatten out on a clean surface, shaping them into ovals 12cm long and 7cm at the widest point. Wrap one completely around each egg, ensuring the outside is smooth.
- Preheat the oven to 180ºC/gas 4.
- Spread the flour over a tray, beat the remaining 2 eggs in a shallow dish with a splash of milk, and tip the breadcrumbs into a bowl.
- Dip each scotch egg in flour, egg wash, then roll in the crumbs to coat. Repeat with the egg wash and the breadcrumbs, so that each egg is thickly coated.
- Heat the oil in a heavy-bottomed pan until it reaches 180ºC. Deep-fry the scotch eggs for 2 minutes, or until golden.
- Using a slotted spoon, remove the eggs to drain on kitchen paper. Pop on a baking tray and bake for 8 to 10 minutes, or until the meat is cooked through. Cool and serve.