Best Spiced Scotch Eggs Recipes

SPICED SCOTCH EGGS

Steps:

• Preheat oven to 220C (200C fan forced).
• Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
• Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
• Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
• Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.
• Serve spiced scotch eggs with salad.

SPICED SCOTCH EGGS

Steps:

• Heat the olive oil in a pan and cook the onion and garlic without colouring.
• Add the Tilda Original Pure Basmati with a little stock and cook like risotto.
• Keep stirring and adding stock. Add cumin to taste, and when just cooked, add the cream and grated cheese. Stir until blended then pour onto a tray and allow to cool.
• Mould rice around quail eggs and set in fridge for 30 minutes.
• Pane the eggs'™ then pass though the egg wash and breadcrumbs again to give a good crust.
• To cook, deep fry in hot oil until golden brown then finish in a hot oven for five minutes.
• To serve, cut in half, squeeze with lemon, sit each half on garlic mayonnaise and drizzle with olive oil.