Scotch Eggs Recipe - Cooking Index
Scotch Eggs Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground pork |
| 3 tablespoons | 45ml | Fennel seeds |
| 1/2 | Fresh sage - chopped | |
| 2 teaspoons | 10ml | Salt |
| 1 teaspoon | 5ml | Freshly-ground white pepper |
| 8 | Hard-boiled eggs - peeled, chilled | |
| 3 cups | 438g / 15oz | Fine, dry bread crumbs |
| 4 | Eggs - beaten | |
| 4 cups | 948ml | Vegetable oil |
| 2 | Tomatoes - sliced | |
| Watercress Salad | ||
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 5 | Watercress - (lg bns) - stems removed, | |
| Leaves washed and well dried | ||
| Horseradish Musta Mayo Sauce | ||
| 1 cup | 237ml | Mayonnaise |
| 1/2 cup | 118ml | Freshly-grated horseradish |
| 1/2 cup | 118ml | Dijon or stoneground mustard |
| Freshly-ground white pepper - to taste |
Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place hard-boiled egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
Dip chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
Preheat oven to 375 degrees.
Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees). Fry eggs, 2 or 3 at a time, until golden-brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake10 minutes.
For the Watercress Salad: Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Reserve in refrigerator until ready to serve.
For the Horseradish, Mustard And Mayonnaise sauce: Blend ingredients together and refrigerate until ready to use.
To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish And Mustard And Mayonnaise for dipping. Serve while eggs are warm.
This recipe yields 4 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A28 broadcast 09-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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