1 Heat the olive oil in a small pan, then add the onion and cook gently for 5 minutes. Stir in the garlic and thyme, cover and cook for about 20 minutes, until the onion is soft but not coloured. Remove from the heat and leave to cool.
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This simple tweak from the original Cook Book sausage meat recipe allows you to incorporate any meat remaining from a roast chicken dinner, giving new life to your leftovers and adding to the flavour of the dish too. It’s also a great use of old bread.
FORTNUM’S COOK BOOK
The Mighty Scotch Egg Just one of many lip-licking innovations to come from our kitchen over the years. If you follow the breadcrumb trail back to the start, you’ll discover the original ‘Scotched egg’ was created in 1738 as a pocket-stored meal on the move. With its satisfyingly runny yolk protected by spiced, outdoor-reared pork and finger-friendly breadcrumb covering, it quickly became the must-eat item for people with busy lives. Funny how some things never change. Over 250 years later – and with life as busy as ever – the Scotch egg still reigns supreme; it’s often been imitated, but ours still sits proudly as the original portable pick-me-up.
F O RT N U M A N D M A S O N . CO M
• 3 tablespoons olive oil • 1 large onion, finely chopped • 2 large garlic cloves, crushed to a puree with a pinch of salt • 1 teaspoon finely chopped thyme • 400g raw minced chicken (or 250g raw minced chicken and 150g leftover chicken, finely chopped) • 7 medium eggs • 75g plain flour • 75g breadcrumbs • Vegetable oil, for deep-frying • Salt and freshly ground black pepper
2 Put the raw minced chicken into a bowl, mix with the cooked onion mixture and cooked diced chicken and season well with salt and pepper. To test the mixture, take a teaspoonful of the mixture and fry it until cooked through. Taste it, then adjust the seasoning of the remaining mixture, if necessary. 3 Put 6 of the eggs into a large pan of gently simmering water and cook for 6 minutes. Drain, then leave under cold running water until they are completely cold. Peel off the shells. 4 Divide the chicken mixture into 6 equal portions, weighing them for accuracy, if you like. Roll out each one between 2 sheets of cling film so that it is big enough to wrap around an egg. Lightly flour the eggs, then wrap each one in a piece of the chicken mixture. 5 Put the remaining egg into a shallow bowl and beat well. Put the remaining flour into another bowl and the breadcrumbs into a third. Remove the cling film, then dip the Scotch eggs first into the flour, then into the beaten egg and finally into the breadcrumbs, patting them on well with your hands. Chill for an hour or so until the coating is firm.
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6 Heat the oil to 170°C in a deep-fat fryer or a large, deep saucepan (if you use a saucepan, don’t fill it more than a third full, or you risk it boiling over). Add the Scotch eggs to the hot oil, cooking them in batches so as not to overcrowd the pan. Fry for 7-8 minutes, until they are a deep golden brown, then drain well on kitchen paper. Serve warm.
F O RT N U M A N D M A S O N .CO M