HAGGIS SCOTCH EGG
Makes 12
INGREDIENTS
Scotch Eggs
6 quail eggs
160g haggis
200g of plain unflavoured sausagemeat
1 tbsp parsley, finely chopped
sea salt
ground white pepper
vegetable oil, for deep frying
Coating
2 eggs
100g of plain flour
100g of Panko breadcrumbs
METHOD
Prepare a bowl of ice water. Bring a pan of water to the boil in a pan. Carefully drop the quail's eggs in and boil for 2 minutes
Remove the eggs from the water with a slotted spoon and place into ice cold water. Once they are cold, peel and set aside. Be very careful when handling the quail's eggs – they will be soft and fragile
Using your hands, mix the sausage meat in a bowl with the parsley, haggis and a pinch of salt and pepper
Divide the sausage mixture into 4 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each quail's egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
Cover the Scotch eggs with cling film and refrigerate for 15 minutes to set
Whisk the hen's eggs in a bowl. Place the flour and panko breadcrumbs on
Cover each Scotch egg with the flour, egg and then panko breadcrumbs, then roll again in egg and breadcrumbs, lightly coating each time.
Heat the deep fat fryer to 170˚C and fry the scotch eggs for 3 minutes
When they are done frying, place the Scotch eggs on some sheets of kitchen towel and lightly pat to remove any excess grease. Serve immediately, goes well with whisky mayo.