15 March 2012

Chili Scotch Eggs

'Rocky Balboa, The Best of Rocky' By Various Artists

Ever had that feeling when your whole body aches after a hardcore session of exercise?That's me right about now, and all I wanted was a bit of protein to nibble on after. My first boxing class was like entering the film set of 'Rocky', I was thrown a skipping rope and for the remaining hour and a half worked out like a machine! That's why I had to play this album while cooking!
While strolling extra slow in the supermarket, I picked up a packet of scotch eggs and stared at them for an unusual amount of time: not excited by them at all.
The picture above are duck eggs, encased in a chili and coriander crust. Hold on there's more: the sausage meat has been injected with chili, coriander, cumin and cinnamon. Spices I have researched, and know they work tremendously well together. The only tricky aspect of making these is how you have to mould the meat round the egg, messy stuff! 

Recipe for 4 large duck eggs or 8 medium hen eggs:


500g sausage meat (6 pork sausages with skin off)
4 duck eggs or 8 medium hen eggs ( at least 5 days old, and been out the fridge for a few hours)*
1 tsp cayenne chilli powder
1 tsp ground coriander powder
1 tsp ground cumin powder
1tsp ground cinnamon powder
Chopped fresh coriander (small handful)
Black pepper
1 egg beaten
Plain flour
Chili and coriander crust (or plain breadcrumbs)
Vegetable oil for deep frying

You will need:

Small bowl for the plain flour (season with lots of black pepper).
Another bowl with 1 beaten egg, and a splash of milk.
A plate for the breadcrumbs.


Add all the powders, pinch of salt, pepper and coriander to the sausage meat, mix with a metal spoon. Form patties using your hands. Then cover with cling film and keep in the fridge.
: Bring a pot of water to the boil and add the eggs. For hard boiled, duck eggs take 10 minutes and hen eggs take 5. Once done put in a bowl full of very cold water.
: Prepare the bowls and plates with the covering, this way you are organised and can do each egg in a systematic way.
: Preheat oven to 180°c.
Peel the eggs.
: Heat a pot of vegetable oil, about 500ml. Making sure it's enough to cover the eggs.
: Take the meat out the fridge.
: Roll one egg in the bowl of flour, shaking off any excess.
: Cup your hand and flatten each pattie into a circle, put the egg in the middle.
: With your other hand slowly cover the egg with the meat, taking care not to squeeze or leave any holes. Roll it around in both hands.
: Dip this into the flour again, then the egg and finally roll in the breadcrumbs.
: Put to one side while you sort out the others.
: Fry 2 at a time for 5 minutes, once they are getting dark, place carefully on a baking tray, and into the oven for a further 10 minutes.

Take out and place on kitchen paper, eat hot or cold with a mint raita. 
I think one of the worries many people could have, is whether the meat has been cooked through. Maybe try rolling the meat into a small ball and frying that first to see how long it will take, that's what I did. Make sure the oil is super hot by dropping a breadcrumb in first, or use a deep fat fryer. Baking them after adds more of the crunch, and ensures they have been cooked through.


*If you use very fresh eggs, they will be a nightmare to peel.

This time last year:

Favourite Song:

ê 'Eye Of The Tiger' By Survivor