Recipes
Date posted: 08/07/2024
Ingredients
| Medium fresh eggs | 15 |
| Pork sausage meat | 1.2kg |
| Coriander | 20g |
| Red chillis | 10g |
| Plain white flower | 300g |
| Cracked black peppercorn | 3g |
| Whole milk | 500ml |
| Breadcrumbs | 1kg |
| Micro coriander | 10g |
| (Rarebit topped hash brown) hash browns | 1kg |
| (Rarebit topped hash brown) Hot mustard rarebit: | 500g |
| (Rarebit topped hash brown) Spring onion trimmed | 1 bundle |
| (Masala beans) La Espanola Pure olive oil P.E.T. | 80ml |
| (Masala beans) Diced onion | 300g |
| (Masala beans) Root ginger | 20g |
| (Masala beans) Garlic prepacked | 20g |
| (Masala beans) Red chillis | 10g |
| (Masala beans) Crushed chillis | 2g |
| (Masala beans) Ground turmeric | 5g |
| (Masala beans) Garam masala | 8g |
| (Masala beans) Ground coriander | 4g |
| (Masala beans) Cumin powder | 3g |
| (Masala beans) Baked beans | 840g |
| (Masala beans) Chopped leaf spinach | 100g |
Method
- (Spiced Scotch egg) Soft boil 10 eggs and set to one side
- (Spiced Scotch egg) Mix together the sausage meat, chopped coriander, chopped red chilli and season if required
- (Spiced Scotch egg) Mould the sausage meat around the egg then dust in flour, coat in egg/milk and finally breadcrumbs. Deep fry until golden
- (Spiced Scotch egg) Finish in the oven for around 5-6 minutes
- (Rarebit topped has browns) Fry the Hash browns and top with rarebit then glaze
- (Rarebit topped has browns) Top with sliced spring onions
- (Masala beans) Heat a pan and add the oil, cook the onions, garlic, ginger until soft then add the spices and cook out (add a touch of water if they start to burn)
- (Masala beans) Then add the beans and spinach and slowly bring to temperature