My new favourite dinner
They may not look spectacular but these herby baked scotch eggs are so good I’ve made them twice in the last week. I could argue that they’re Olympics-appropriate – you know, they’re patriotic (Scotch!) and vaguely reminiscent of the Olympic rings – but that would be taking it a bit too far, don’t you think? Mainly they’re delicious, and fun to make but not as tricky as you might think. Thank you to my boyfriend’s mum for bringing Lorraine Pascale’s home cooking made easy to my attention; I want to try the beef wellington next!
Herby baked scotch eggs (recipe by Lorraine Pascale)
1. Boil 4 medium eggs for 5 minutes then cool and peel. This is a bit tricky as they aren’t completely hard boiled, but just make sure you get all the shell off.
2. Set out all the ingredients in separate bowls. This makes assembling the eggs so much easier. You need a bowl with 25g plain flour, another with 80g stuffing mix (I used sage and onion), another with a beaten egg, and yet another with 5 sausages, skin removed.
3. You need one and a quarter sausages for each egg. Put the sausage in between two pieces of clingfilm and flatten it into a circle 10cm in diameter. Roll an egg in the flour then put it in the middle of the sausage. Use the clingfilm to draw the sausage around the egg until it is completely covered. This can take a bit of coaxing but thanks to the clingfilm is not as hard as it sounds!
4. Remove the clingfilm and pat into a smooth round shape. Dip in the beaten egg and then coat with stuffing mix and place on a baking tray. Do the same for the other eggs then brush with oil and bake at 200 C for 25 minutes.
We had these straight from the oven with potatoes and home made coleslaw (finely chopped white cabbage, grated carrot and apple, some mayonnaise and a squeeze of fresh lime juice). This is going to become a regular at my table!