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Scotch Eggs with cajun spice and coriander 8 scotch eggs

Preparation time: 25 minutes Cooking time: 25 minutes Scotch eggs are a British Institution when it comes to picnics and parties, for both adults and children alike. Great on thier own or with a salad. To enhance the taste we add powdered garlic to the recipe and use homemade breadcrumbs. If you haven’t the time to make your own breadcrumbs then purchase a pack from your local store. For those of you who don’t want the spice then leave out the cajun spice part of the recipe. We hope you enjoy this British Summer time favourite as much as we do.

INGREDIENTS: For the Sausage meat 1 kilo sausage meat 8 eggs, 1 dessert spoon ginger paste 1 dessertspoon garlic powder 2 tablespoons chopped fresh coriander 4 spring onions chopped juice of half a lemon

For the Cajun Spice 2 teaspoon paprika 1 teaspoon fennel seeds 1 teaspoon ground cumin 2 teaspoons English mustard powder 1 teaspoon cayenne 1 teaspoon dried thyme 1 teaspoon dried oregano 1 dessertspoon powdered garlic 1 teaspoon dried sage 1 teaspoon ground black pepper 1 teaspoon All spice 1 teaspoon nutmeg.)

For the breadcrumbs home made fresh breadcrumbs mixed with chopped fresh coriander. 6 Tablespoons flour 2 Egg yolk whisked

METHOD: 1. Put sausage meat in a mixing bowl. 2. Mix the spices in a pestle and mortar to form a paste, and add to the sausage 3. Add the, ginger paste, spring onions, chopped coriander, and lemon juice, continue to mix so that the ingredients are blended into the sausage meat. 4. In the meantime boil the eggs for approximately 5 - 6 minutes and then rinse in cold water and peel. 5. Take approximately one eighth of the mixed sausage meet and pat it out till it is about the size of a small (tea cup) saucer. Place the sausage meat between two sheets of cling film and then flatten. 6. Place the boiled egg in centre, and carefully fold the meat over the egg, making sure to seal it at both ends and on top. Then gently roll the ball between your hands to get a round shape. 7. Roll the ball firstly in flour, and then in the egg yolk before rolling it in the breadcrumbs. 8. Finally place in fat fryer on 190oC and fry for nine minutes. 9. Remove and allow to cool. You should now have beautiful, round, and appetizing scotch eggs.

Based in Maidenhead, David is a passionate cook and writer who provides catering for local functions. He creates his own take on dishes from around the world, particularly through the use of Spices. David Rhys Price ...The ‘Spicy Chef 12 LIVING ALONG THE THAMES

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