For a quick yet hearty meal, serve up this classic Scotch Eggs dish and watch it disappear
Serves 8
Preparation time 30 minutes (+20 minutes refrigeration)
Cooking time 25 minutes
INGREDIENTS
650gm lamb mince
2 tbsp parsley leaves, finely chopped
2 tbsp coriander leaves, finely chopped
2 tbsp mint leaves, finely chopped
1 tsp ground coriander
1 tbsp Dijon mustard
10 free-range eggs
1/3 cup plain flour
2 cups (140gm) panko breadcrumbs
1/2 cup whole egg mayonnaise
1 garlic clove, crushed
Juice and zest of 1 lime
2 tbsp olive oil
Lime wedges, baby rocket and fennel salad, to serve
METHOD
1 Preheat oven to 180°C (160° fan-forced). Line a baking tray with baking paper.
2 To make the scotch eggs, in a large bowl combine the mince, herbs, ground coriander, and mustard. Season and mix well to combine. Divide into balls and set aside.
3 Place 8 of the eggs in a large pan of cold water and bring to the boil. Reduce to a
simmer for 4 to 5 minutes and then place eggs in a bowl of chilled water. Cool and then peel eggs.
4 In 3 separate shallow bowls place the remaining eggs (gently beaten), the flour and the breadcrumbs.
5 Lightly flour hands and flatten one of the mince balls into an oval-shaped patty. Roll a peeled egg in flour, place it in the middle of the patty and gently shape the meat evenly around the egg. Repeat with remaining eggs and mince, keeping hands lightly floured.
6 Roll mince-coated eggs in flour, shaking off excess, then dip into the beaten egg, then in breadcrumbs. Place eggs on baking tray lined with baking paper. Refrigerate for 20 minutes.
7 For the aioli, combine the mayonnaise, garlic, limejuice and zest in a small bowl. Season to taste.
8 Heat 1⁄2 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add the scotch eggs and roll in the oil to coat them well. Cook for 2 minutes, turning often, to lightly brown all over, being careful not to cook for too long as the coating may split. Transfer to a lined baking tray and repeat with the remaining oil and eggs, lowering the heat slightly if the pan gets too hot.
9 Bake the scotch eggs for 10 to 12 minutes, or until golden brown. Set eggs aside on kitchen paper to drain and leave to cool slightly. Halve the scotch eggs using a sharp knife. Serve warm or cold with lime aioli, lime wedges and baby rocket and fennel salad.
Cooks tips
1 Scotch eggs are also great the next day and can be refrigerated and stored for up to 3 days.
2 For a delicious lunch, try adding the scotch eggs to a Caesar salad for a modern twist on a timeless classic.
3 If you’re after a heartier meal, try serving these scotch eggs with baked vegetables and mashed potatoes.
The Carousel thanks Beef & Lamb Australia for this recipe
