Think of fusion cooking as a road trip, an adventure of the taste buds if you will.
Using classic recipes from childhood and later years as your map, you are going to have a whale of time.
Take the humble Scotch egg, it could be a cold, soggy nightmare from school which you were forced to eat on awful geography trips or it could be something that your mum used to make, a jewel that you used to look forward to at picnics.
For me, it is the latter and now, for my kids, it is a wee bit different as well as I have taken the Scotch egg and added the zip and pizzazz that can only come from using some chilli and spice.
I do hope you like my pimped-out Scotch eggs as much as my kids do.
Spicy Scotch eggs
Here are the ingredients that you will need to make spicy Scotch eggs:
24 quails eggs (at room temperature)
6 good quality pork sausages
3 cloves of garlic, finely grated
1-2 green chillies, depending on what heat you like
Half a tablespoon of finely chopped coriander
Half a tablespoon of finely chopped parsley
Half a teaspoon of finely chopped tarragon
4 tablespoons of plain flour
Milk
1 egg, beaten
100g of shaved panko breadcrumbs
Oil (for deep frying)
Black pepper
Salt
Sweet chilli sauce to serve
1 Drop the eggs into boiling water and cook for two and a half minutes
2 Rinse the eggs under cold water and leave them in cold water for 10 minutes to cool completely
3 Peel the eggs
4 Strip the skins from the sausages and mix with the herbs, garlic and chilli and season well
5 Divide the mixture into 24 and then flatten each chunk into a circle on 24 pieces of cling film (This will make it easier to form around the egg)
6 Make sure the eggs are dry
7 Dust the peeled eggs with flour and then sit each of them on a piece of the sausage meat
8 Use the cling film to mould the sausage meat around each egg, ensuring there are no gaps
9 Roll each of the eggs in flour and then cover them in egg wash and breadcrumbs
10 Chill until ready to cook
11 Heat the oil to no more than 180 degrees centigrade
12 Cook the eggs, turning them a few times until they are golden and crispy
13 Serve with the sweet chilli sauce.
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