PINCH 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 PANCAKES RECIPE | BBC GOOD FOOD



Scotch pancakes recipe | BBC Good Food image

Our simple Scotch pancakes make a quick and easy breakfast that the whole family will love. Serve with butter and maple syrup for the perfect brunch treat

Provided by Member recipe by squiralsquasmosis

Categories     Breakfast, Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield Makes 10

Number Of Ingredients 8

200g plain flour
1 tbsp baking powder
pinch of salt
1 tbsp caster sugar
1 tsp ground cinnamon
1 large egg
300ml milk
vegetable oil, to fry

Steps:

  • Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
  • Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.

Nutrition Facts : Calories 121 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.5 milligram of sodium

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