There are certain foods which upon initial mouthful you are transformed back to your youth. For me homemade Scotch eggs are one of them.
I love them when the yolk is slightly runny and with a healthy dollop of Mayonnaise on the side.
This recipe is one of my Mum’s, although it has been adapted over the years (we sometimes make them with meat in) it is truly delicious.
The recipe makes four.
- 6 free-range eggs
- Sunflower Oil
- Olive Oil
- 1 Red Onion
- 1 Carrott grated
- 2 cloves of Garlic
- Red Chilli (to taste)
- 400g/14oz canned chickpeas rinsed and drained, blended to a paste in a food processor
- 1 raw beetroot peeled, grated
- 1 tsp fresh thyme leaves
- salt and freshly ground black Pepper
- 100g/3½oz Plain Flour
- 175g/6oz breadcrumbs
- Boil the eggs for nine minutes, then plunge into cold water to cool.
- Half-fill a deep, heavy-based pan with the vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Heat the oil and butter in a frying pan. When the butter is foaming add the onion, carrot, garlic and chilli flakes and fry until the onion is softened.
- Place the chickpea purée into a bowl. Add the fried ingredients and mix well.
- Add the beetroot and thyme and season very well with salt and freshly ground white pepper.
- Peel the eggs then dredge them in the flour.
- Wrap the mix chickpea mixture around each of the boiled eggs, making sure there are no gaps and mould into balls.
- Roll the coated eggs in the beaten egg, then roll in the breadcrumbs to coat completely.
- Carefully add the coated eggs to the hot oil and deep-fry for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.