"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."
Walnut Grove Recipes
Cajun Scotch Eggs
- 11 eggs
- 500g sausage meat
- 4 cups breadcrumbs
- 1 cup plain flour
- 1 to 2 tbs cajun spice (depending on your taste)
- oil for deep frying
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.
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
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..
Walnut Grove cookery courses - a dream vacation
- in wonderful surroundings
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 flavors 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.
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and location deep in the heart of the 'real' French countryside, please
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