"Good food, good wine, the arts of the table - these are among the great pleasures of life. For the way Maynard, Benedict & Freya have helped me and the group, whose company I have greatly enjoyed, I thank them."
1.Take 8 of the eggs and pre-cook them. We like to poach our eggs in an egg poacher, the texture of the egg is nicer however if you don't have a poacher you can medium boil them (as opposed to soft boiled or hard boiled) for 5 minutes, then run them under cold water & peel them. If poaching them, poach until they are only just cooked, then leave them to cool.
2. Add the cajun spices to the sausage meat, season with salt & pepper and mix well until evenly incorporated. Divide the sausage meat into 8 equal portions and roll it out between two pieces of cling film.
3. When the eggs are cold, wrap them in the sausage meat, making sure the sausage meat is evenly wrapped around them.
4. Beat the remaining 3 eggs in a large bowl and season with salt & pepper. In two separate bowls put the flour in one and breadcrumbs in the other, then pané the eggs - covering each one first in flour, then in egg, then in breadcrumbs. Repeat the process again so they have been "double dipped" - this gives a nice thick crust.
5. Deep-fry the scotch eggs in vegetable oil heated to 170° (if you don't have a thermometer, you can test the oil with a small cube of bread - if it rises to the surface when you put it in the oil is hot enough). When you start to heat your oil, also pre-heat your oven to 160°. When the eggs are golden brown remove from the oil, place on a tray and put in the oven for another 15 minutes to ensure the sausage meat it completely cooked through.
Great munchie food! Lovely served with garlic mayonnaise, perfect for picnics etc.
Best eaten a few hours after they have been cooked but they will keep in the fridge for three or four days..
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.