Scotch Eggs

I've been wanting to make scotch eggs ever since buying the mincer, a good quality scotch egg is a beautiful thing and a world away from most of the convenience food horrors sold by supermarkets and petrol stations.

The first attempt was very successful and I'm looking forward to making a range in future.

The core ingredients. One outdoor bred pork chop, 2 free range eggs.

Hard boil , cool and shell the eggs;

Roll out the seasoned (sage, pepper, salt) mincemeat thinly onto clingfilm:

Wrap the meaty jacket around the egg;

Dip in an eggwash and breadcrumb, then repeat:

Deep fry your eggs (i cooked them at ~ 170 degrees for 8 minutes)

Dry off the excess oil and cool a little

The finished delicious eggs:

I have many plans for varieties of scotch eggs including smoky paprika eggs, chilli eggs, chorizo eggs and lots more.

Minced Kebabs (Indian style)

A quick Indian style meal from the mincer - Garam Masala & coriander chicken kebabs.

2 Free range chicken breasts:

Coarsely minced:

Mixed with Garam Masala and fresh coriander:

Moulded into patty shapes using a round:

The finished kebabs - dusted with gram flour to crisp up when fried and placed in the fridge to firm up

Fried and served with mango & ginger chutney, rice and a naan.

2011 - The Year of Mincing

Happy New Year sausage lovers!

This year will bring many new sausages from both the sausage making book and our own creations. I will also be expanding into other foods too, so expect more burgers, home made pork pies, sausage rolls and scotch eggs too.

I am now equipped with a deep fryer, so multiple varieties of scotch eggs are on my to-do list including one based on a chorizo scotch egg I tried a food fair.