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haggis & duck egg scotch eggs - serves 4 a simple appetiser updated to make it a little more interesting |
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4 duck eggs
2 tbsp good quality mayonnaise a shot of Scotch Heat the oil in a deep fryer to 170C Put the duck eggs in a pan of cold water, place over a high heat and bring to the boil, then reduce the heat to a simmer for 2 minutes. Drain and cool the eggs under cold running water for a few minutes, then peel. The eggs should be just hard enough to peel without breaking up in your hand with the yolk still soft. Experiment with the timing to get the correct runniness. Crumble the haggis into a large bowl and mix in the sausage meat. Divide into 4 balls and flatten them into oval patties with the ball of your hand onto some cling film. The meat should be about 1cm thick. Wrap the meat around each of the eggs evenly, lifting up the cling film to assist, moulding it with your hands and making sure all the joins are smoothed over. Refrigerate for an hour. Roll each Scotch egg in turn in the flour, beaten egg and then the breadcrumbs. Repeat egg and breadcrumb. Place them in the fryer basket and lower into the hot oil. Cook the eggs for 7-8 minutes, until they are evenly coloured. Remove, drain on some kitchen paper and allow to cool a little. Mix the mayonnaise and mustard together. Simply serve the eggs whole with the mayonnaise on the side. Wash these down with a shot of Speyside malt (The Macallan is a good choice). |
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