Tuesday, 8 November 2011

Scotch Eggs (aka 'Narcissus meatballs')

Click to enlarge my balls

No really, that's the disputed origin of the scotch egg, Moghul 'Narcissus Meatballs'.  To be honest I prefer one name to the other.

You know, I've never had a scotch egg before. I've seen them obviously, watching me from behind the deli counter, teasing me with their bready goodness...there's a running joke in this house that I'd eat shit if it was covered in breadcrumbs or cheese...*writes down blog post idea

Anyway, after the meatloaf post you sexy people were telling me it looked like a giant scotch egg and I had to investigate.

Ingredients needed to make my meaty balls

  • 800g of pork mince
  • a handful of coriander
  • salt and pepper
  • 2 chopped spring onions
  • 1 tablespoon of thyme
  • 6 eggs
  • half a cup of almond flour (seasoned)
Ok so firstly hard-boil all but one of your eggs.  Whisk the other one and season with salt and pepper.  The key thing about this recipe is the seasoning.  I seasoned the hell out of the mince, the flour and the egg and still wish I had seasoned it more (I may have also burnt off my taste-buds in the devil wings recipe).

Mix the pork mince with the coriander, thyme and a good heavy season of salt and pepper.  When the eggs are hard-boiled and de-shelled, run them through the flour then gently wrap them in pork mince.  Wet your hands for a smooth finish (obligatory: that's what she said).  Drop them into the egg mix then into your separate bowl of almond flour again before shallow frying and constantly turning, turning, spinning, in your oil of choice.

Let them rest on some kitchen paper then serve those sexy bitches.

Hell to the yeah.

PS: you will be seeing this recipe again when we get goose/ostrich eggs :D