Scotch eggs are probably one of the greasiest meals we have and hence we only have this meal one or two times a year. It’s also one of the fiddliest meals and makes a lot of mess.
6 eggs hard boiled de-shelled
454g (1lb) of sausage meat
Bread crumbs of 4 slices in a bowl
1 egg lightly beaten with a touch of water in another bowl
Plain flour in another bowl
Roll an egg in the flour. Wrap it in sausage meat. Dip it in the egg. Roll it in bread crumbs. Repeat for all the other eggs.
Deep fry all the eggs for as long as possible so as to cook the sausage meat, but not burn the Scotch egg.
We tend to serve with chips, peas, sweet corn, beans and ketchup.
This is for Kate. She’s been asking for lots of our recipes now that she has to cook for herself. So here you are:
Cauliflower for 3 or 4
1 oz (28g) of butter
1 oz (28g) of plain flour
½ pint of milk – semi-skimmed
Cheese – grated – around 2 or 3 oz (56g to 84g)
The ingredients make enough for 3 to 4 people, so double for 6-8 etc…
Put the butter on a microwavable bowl and microwave for 30 seconds to melt completely.
Then add the plain flour and whisk until combined.
Microwave for 30 seconds. Add the milk gradually, making sure that it’s whisked thoroughly to get all lumps out. Once all milk is in, add the grated cheese.
Microwave in 1 minute increments, taking out and whisking, then microwaving again and again until the mixture is thick.
(What it should look like when thickened)
Boil the cauliflower for about 5 minutes, just to soften it up. Drain the cauliflower and then transfer it to an oven proof dish. Pour the cheese sauce over, trying to cover all of the florets of cauliflower.
(Circular Pyrex dish above)
Place the dish in the oven for 30 minutes at about 170C.
During cooking, you are likely to get burnt spots (which we love).
(The floret on the right has an example of a burnt spot)
Serve and Enjoy!