MARTINI SCOTCH RECIPES

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BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES



Best scotch egg recipe | Jamie Oliver picnic recipes image

I like my Scotch eggs a little runny in the middle, but if you prefer a hard-boiled centre, leave the eggs in to boil for an extra couple of minutes at the start. These are the ultimate picnic snack.

Total Time 40 minutes

Yield 8

Number Of Ingredients 9

10 large free-range eggs
8 higher-welfare sausages
½ a bunch of fresh chives
½ a bunch of fresh flat-leaf parsley
1 whole nutmeg for grating
1 tablespoon English mustard
plain flour for dusting
150 g fresh white breadcrumbs
2 litres vegetable oil

Steps:

    1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
    2. Squeeze the sausages out of their skins and into a bowl.
    3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
    4. Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
    5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
    6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
    7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
    8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
    9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
    10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Nutrition Facts : Calories 613 calories, FatContent 47 g fat, SaturatedFatContent 11.4 g saturated fat, ProteinContent 28.6 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 1.2 g sugar, SodiumContent 2.6 g salt, FiberContent 1.3 g fibre

SCOTCH SHORTBREAD RECIPE | ALLRECIPES



Scotch Shortbread Recipe | Allrecipes image

My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!

Provided by SueSmo79

Categories     Scottish Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 cookies

Number Of Ingredients 4

2 ½ cups all-purpose flour
1 cup butter, at room temperature
½ cup white sugar
1 tablespoon white sugar, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
  • Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Nutrition Facts : Calories 266.7 calories, CarbohydrateContent 29.3 g, CholesterolContent 40.7 mg, FatContent 15.6 g, FiberContent 0.7 g, ProteinContent 2.9 g, SaturatedFatContent 9.8 g, SodiumContent 109.5 mg, SugarContent 9.4 g

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