RecipesScotch eggs with Pimm's ketchup
From pub lunch to posh party – one of Britain’s greatest bar snacks gets a saucy, summery upgrade
From pub lunch to posh party – one of Britain’s greatest bar snacks gets a saucy, summery upgrade
By Asda Good Living,18th May 2016
Cook: 1 Hour 15 Mins
Serves: 12
Price: 52p per serving
Nutritional Information
Each 110g serving contains
of your reference intake.
Typical energy values per 100g:
875kj/209kcal
Ingredients
1 shallot, finely chopped
1 clove garlic, crushed
1tbsp olive oil
150ml Asda Tomato Ketchup
75ml Pimm’s
Splash Worcestershire sauce
8 medium eggs
8 reduced fat pork sausages, skins removed
1tbsp milk
125g breadcrumbs
1.5L sunflower oil
Method
1To make the Pimm’s ketchup, fry the shallots and garlic in the oil for 3-4 mins until soft but not coloured.
2Add the tomato ketchup, Pimm’s and Worcestershire sauce. Bring to the boil and simmer for 3-4 mins. Transfer to a bowl and set aside.
3Simmer 6 of the eggs in a pan of water for 6 mins. Drain, then place under a running cold tap until cold to the touch. Remove the shells.
4Divide the sausage meat into six. Put each piece on a sheet of clingfilm, put another sheet on top, then flatten the meat into 14cm rounds.
5Remove from the clingfilm and wrap around each egg. Press down the edges to seal.
6Whisk the other 2 eggs with the milk and put in a shallow bowl. Coat the Scotch eggs in this mixture, then roll in the breadcrumbs. Chill for 30 mins.
7Heat the oil in a deep-fat fryer to 160C, or in a deep pan until a cube of bread dropped in turns brown in 50 secs. Fry for 10-12 mins until golden.
8Remove, drain on kitchen roll and cut into halves. Serve hot or cold with Pimm’s ketchup.