Scotch eggs have always been a bit of an indulgent favourite of mine. I love cracking into the crisp crust and breaking into the oozing egg yolk inside. I had a go at this recipe, some time ago. Now, in my first attempt… the eggs ended up a little too cooked. I didn’t quite master the oozing eggs. But hey, it’s all a learning experience, and they still tasted wonderful. I prefer my scotch eggs with a thick crust, so feel free to tweak this recipe according to your taste 🙂 Second time around… nailed it! The yolk was deliciously runny and turned out perfect.
The recipe itself is really easy, but the technique can be a little tricky. The key is to 100% master the rolling of the meat around the egg without any cracks. It takes some time to really get a seamless coating, and can be done by using the heat from the palms of your hand and cupping the egg well. Remember, take your time with this. There’s nothing worse than having a cracked.
Here is the recipe!
And that’s it! These are super fun to make, and are a really wonderful treat for any celebration. I’ve always thought of scotch eggs as a really yummy winter breakfast in bed sort of thing. Combine the breakfast with a fresh glass of juice or coconut water and there you go 🙂
So since last year, my friends and I have made it a massive tradition to host Christmas and cook a delicious feat for everyone to eat together. Sort of like pot luck… but we all cook together and have heaps of fun with drinks and snacks and wonderful chatter.
This year we were 3 friends short! Yikes! We made the most of it, however, to celebrate Christmas as best as we could with plans to celebrate with the entire crew after new years.
Christmas, as I’ve said in my numerous posts before, is truly my favourite time of the year. It’s the time to get together with the family and enjoy wonderful food, and give back to community in any way you can. I love every little bit about it… actually maybe not the heat…
but you get the point 😛
This recipe is inspired from the Laura Vitale recipe – here is the link! but with a few additions 😛 I had a few extra things left over and did it in a slightly different manner. The recipe though is pretty damn simple, and straightforward. For a first timer making the turkey… it actually turned out really wonderful (I’m not saying it… my friends are). Oh and I’ve realised I actually prefer the white meat…
Though that may be because the white meat was really quite tender.
The aromatics are essentially the same. The rosemary, thyme, sage, carrot, onion, garlic and celery. But! I added parsley, apple, lemons and some figs to the mix to create a sweet yet sort of tart flavour profile. It actually turned out wonderful! The glaze added just that added punch of flavour and sweetness to the tender meat.
I used a Steggles frozen turkey, which was a really great decision! It came really well cleaned, the only thing I had to do was chop off some excess skin and the neck piece from inside the cavity. It took a whole 4 days to defrost, which also includes leaving out in the sink overnight! It was a 5 kilo tukey after all -_-
Boop di boop. And that is it!! The apple and figs make for a lightly sweet glaze and really different flavour to the turkey and gravy. It gives it a kind of hint of Christmas right in the meat 😛
By roasting the turkey uncovered it allows the skin to crisp up really nicely, and get wonderful colour of the skin too. By initially keeping the meat covered helps to circulate the heat and keep everything wonderfully moist 🙂
I recommend checking out some youtube videos for advice on cleaning the turkey, and learning how to stuff and baste it, but this recipe is one I definitely want to try again and really expand on 🙂
I hope you can feel a little inspired to cook turkey this year. Trust me it was my first time, and it wasn’t too bad at all 🙂