{"id":470,"date":"2014-09-25T22:07:08","date_gmt":"2014-09-25T21:07:08","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?page_id=470"},"modified":"2014-09-25T22:08:36","modified_gmt":"2014-09-25T21:08:36","slug":"scotch-egg","status":"publish","type":"page","link":"https:\/\/www.thecherryplumkitchen.com\/?page_id=470","title":{"rendered":"Scotch Egg"},"content":{"rendered":"
\"image_pdf\"<\/a>\"image_print\"<\/a><\/div>

\"Scotch<\/a><\/em><\/p>\n

As many as you have eggs for, but I’m making 7<\/em><\/p>\n

11 eggs (that’s 1 egg per scotch egg – plus 2 eggs for every four)
\n700g of sausage-meat (that’s 100g\/3\u00bdoz per egg)
\n7 tablespoons of mixed herbs (1 tablespoon per scotch egg) – chives, sage, parsley and thyme are favourite English herbs. More if you wish.
\n7 teaspoons of English mustard powder (1 per scotch egg)
\nPlain flour\/all purpose flour, seasoned with salt and pepper
\nBreadcrumbs – 100g\/3\u00bdoz
\nPanko breadcrumbs – 100g\/3\u00bd oz
\nA splash of milk to loosen the egg wash
\nBeef dripping to fry
\nMix the sausage-meat with the fresh herbs and English mustard powder. Shape into 100g\/3\u00bdoz balls.<\/p>\n

Place your pricked eggs into a saucepan of simmering water for 1 minute, remove from the heat and allow to sit in the warm water, lid on, for 6 minutes. Plunge into iced water and leave until completely cold. Peel.<\/p>\n

Set up your conveyor belt. One bowl of seasoned flour. One of lightly beaten eggs, loosened with milk. A third of breadcrumbs. An optional fourth of spiky panko breadcrumbs for added crunch.<\/p>\n

Flatten your sausage-meat balls and place a floured egg in the centre. Bring the sausage-meat up and around. Gently roll between your hands to make a neat ball.<\/p>\n

Coat with flour, then the egg wash, and then the breadcrumbs. Back into the egg wash and a final coating of breadcrumbs\/panko breadcrumbs.<\/p>\n

Fry at 160\u00baC for 10 minutes.<\/p>\n

Place the cooked scotch eggs on a baking tray and bake for 5 minutes. (2oo\u00baC\/400\u00baF)<\/p>\n

Drain on paper towel.<\/p>\n

Eat.<\/p>\n","protected":false},"excerpt":{"rendered":"

As many as you have eggs for, but I’m making 7 11 eggs (that’s 1 egg per scotch egg – plus 2 eggs for every four) 700g of sausage-meat (that’s 100g\/3\u00bdoz per egg) 7 tablespoons of mixed herbs (1 tablespoon per scotch egg) – chives, sage, parsley and thyme are favourite English herbs. More if […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"nf_dc_page":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"full-width-content","footnotes":""},"class_list":["post-470","page","type-page","status-publish","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=470"}],"version-history":[{"count":1,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/470\/revisions"}],"predecessor-version":[{"id":471,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/470\/revisions\/471"}],"wp:attachment":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}