Читать книгу My Kitchen - James Martin - Страница 25

Serves 4

8 small eggs and 4 medium eggs (reserve 2 for the salad cream)

450g (1lb) good-quality pork sausages or sausagemeat

300g (11oz) dried breadcrumbs, such as Japanese panko

1.2 litres (2 pints) vegetable oil, for deep-frying

For the salad cream

2 hard-boiled egg yolks (see above)

2 tsp English mustard

150ml (5fl oz) rapeseed oil or extra-virgin olive oil

1 tbsp white wine vinegar

75 ml (3fl oz) double cream

1 tbsp mild curry powder, or to taste

Salt and black pepper

We’re all kids at heart, so who wouldn’t love these delicious eggs? The curried salad cream adds a nice spicy touch and will keep for two days in the fridge, although it’s best used fresh.

Fill a large saucepan with water and bring to the boil. Place the eight small eggs and two of the medium eggs in the boiling water. Remove the eight small eggs after 2–3 minutes and the two medium eggs after 7–8 minutes. Run under cold water immediately to stop them cooking any further, then peel them whole, and set the two medium ones aside.

Remove the skin from the sausages (if using), then dip your hands in cold water and divide the meat into eight balls. With wet hands, press the centre of each ball to make a well. Place a small cooked egg in each well and carefully close the meat around it. Place them on a large plate in the fridge and leave for about 2 hours to firm up.

Place the two uncooked eggs in a shallow bowl and whisk with a fork. Pour the breadcrumbs onto a plate. Dip each Scotch egg in the whisked egg, then roll in the crumbs and return to the fridge for 30 minutes. Repeat the process until each egg has a double layer of crumbs.

Meanwhile, make the salad cream. Push the yolks from the two hard-boiled medium eggs through a sieve into a bowl, then beat in the mustard, season with salt and pepper and place in a blender or food processor. Alternatively, use a hand-held beater for whisking the ingredients together.

Continued overleaf…

Whisk in the rapeseed or olive oil while the machine is on, pouring in a few drops at a time. When smoothly amalgamated, whisk in the vinegar, again a little at a time, and then slowly add the cream. Add the curry powder and season with more salt and pepper, to taste, if needed.

If using a deep-fat fryer, heat the vegetable oil to 150°C (300°F) – not too hot or the eggs will explode and the meat will not cook through. Alternatively, fill a deep, heavy-based frying pan to a depth of 2cm (¾in) with oil and use a sugar thermometer to check that it has reached the correct temperature. Carefully lower the Scotch eggs into the oil and cook for 5–7 minutes.

When cooked, serve hot or cold, with salad cream on the side.