Recipes
Scotch Egg with Gin and Tonic Crème Fraiche
Stockists
- Sainsbury’s
- Morrisons
- Asda
- Tesco
SCOTCH EGG WITH GIN AND TONIC CRÈME FRAICHE
Ingredients
MUSHROOM MIX
- 113 g Castle MacLellan Oven Roasted Mushroom Pâté
- 1 handful of parsley chopped
- 30 g breadcrumbs
GIN AND TONIC CRÈME FRAICHE
- 100 g crème fraiche
- 5 ml lemon juice
- 25 ml gin
- 25 ml tonic water
- Salt and pepper
ADDITIONAL INGREDIENTS
- 100 g flour
- 3 eggs
- 1 egg beaten
- 100 g breadcrumbs
- 500 ml vegetable oil for deep frying
- Mixed salad leaves
- Lemon wedges
- White vinegar
- Salt
Instructions
-
Mix the pâté, parsley and breadcrumbs together in a bowl and set aside.
-
Mix the gin and tonic crème fraiche ingredients together in a bowl and chill until ready to serve.
-
Place a medium-sized pan of water on to simmer, add the eggs to the water and cook for 6 minutes. Cool under running water.
-
Carefully peel the eggs.
-
Spread the mushroom mix onto some cling film and top with cling film. Roll out to approximately 4mm thick.
-
Wrap the eggs in the mushroom mix being gentle so as not to burst the eggs but fully wrap them.
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Place the flour, beaten egg and breadcrumbs in separate bowls. Coat the covered eggs in flour, then egg and then breadcrumbs.
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Bring the oil to temperature in a large pan. Place the eggs in the hot oil and cook for 5 minutes, until golden. Remove from the oil and place on a kitchen towel to remove any excess oil. Season to taste.
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Serve with dressed salad leaves and gin and tonic crème fraiche.
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Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905
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