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Bantam Scotch eggs with sage and onion stuffing Recipe
Steenbergs take on the traditional picnic and summer food - the scotch egg.
Ingredients
For the recipe:
- 400g Lean minced pork
- 1 medium red onion chopped finely
- 1 hens egg to bind the meat together
- 150g pack Steenbergs organic Sage and Onion Stuffing mix
- 10 Bantam eggs
- 3hens eggs beaten
- 1 pack Japanese style panko breadcrumbs (180g)
- Sunflower oil for deep frying
Steenbergs Organic sage and onion stuffing mix works really well when making scotch eggs. It makes the whole process quick and easy to prepare as the seasoning, breadcrumbs etc are all in one packet.
We find hens eggs a little too large for scotch eggs, and struggle to eat a whole one. Bantam eggs being smaller are perfect, and no need to share the other half.
Method
01
Half fill a pan big enough to hold all the eggs with water and bring to a rolling boil
02
Put all the eggs into the boiling water gently
03
Time the eggs for 2 1/2 minutes and then put in cold water to halt the cooking
04
when cool peel and wash any shell off
To make the pork mix
01
Put the Pork mince, onion and stuffing into a bowl with the single egg
02
Mix to combine all the ingredients
03
Take a ball of mixture twice the size of the Bantam egg in your hand
04
Press flat as if making a round pancake
05
Put the Bantam egg inside and wrap the mixture round the egg
06
Make sure the egg is completely covered in the meat mix without any gaps
07
Continue with the other 9 eggs till you have 10 scotch eggs
08
Dip each egg/meat ball into the beaten egg
09
Coat in Panko breadcrumbs pressing so they are well covered in crumbs
10
Continue till all the scotch eggs are done
11
Refridgerate for at least an hour to firm up
To cook:
01
Heat the sunflower oil in a large pan to 160'c
02
Gently lower the eggs a few at a time into the hot oil
03
Cook for approx 5-10 minutes till they are golden brown and crisp
04
Serve hot or cold with whatever you like