In the last two years I have been discovering just how much English food is under-rated. One of the ‘hidden gems’ are surely Scotch Eggs.
Being over 32 degrees in Ljubljana ever since we’ve been back from Norway and England, the heat is really getting to me. Of course the only solution is a picnic in the wild! Apparently there is no picnic without Scotch Eggs, but since David is gluten intolerant (not celiac, be careful with the recipe if allergic) and my sister is not a big pork meat lover I had to make some tweaks.
I found this recipe on the BBC GoodFood web site (which I love to use) but it calles for the use of flour and breadcrumbs. I used the all-purpose gluten free flour and because I couldnt find GF breadcrumbs I just used finely crushed GF crackers (onion flavoured went very well in the falafel mix).
You need:
9 eggs → don’t boil all 9 as I did 🙂 one egg is for the falafel mix
a bit of olive oil → a couple of spoons to fry the onions
2 large onions, finely chopped
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
a 400g can of chickpeas (garbanzo beans if you are American)
fresh coriander → I didn’t use it because it’s not trivial to get here
150g GF breadcrumbs → the recipe said 200g but this is plenty
5 tbsp GF flour → I use the all purpose mix
oil for frying
Hard boil 8 eggs (will try and make it Heston style liquid centre someday but not really good for a picnic) and peel when cold. I suggest undercooking rather then overcooking the eggs because they cook a bit more later when you fry them.
Fry the onions and garlic in a pan until really soft and golden. Why are cooking instructions always so funny? Onions never turn golden but they get brown. And then if you keep waiting they turn black. Do not let them turn black. I suggest doing it on a low heat because if you overheat garlic it burns and gets very bitter and horribly unpleasant. Add the spices and fry a bit longer. Again, do it on a low heat, burned spices are no treat (bitter).
Using a food processor or a stick blender (immersion blender) whizz into a paste. Then add chickpeas (and coriander leaves) and pulse until its finely chopped but not pasty. You want some texture, noone likes baby food.
Stir in the GF breadcrumbs, GF flour and the last egg (beaten) and season generously. I find it best to beat the egg in a bowl and add salt and pepper to the egg before mixing it into the falafel mix. I think the seasonings incorporate with the mix better this way. If you like it spicy add chilli powder. I know it’s messy but my suggestion is go in there with your hands and mix it all up. Its actually great fun 🙂
Divide the mixture into 8 and wrap the cooked eggs. The mixture is quite sticky but brushing your hands with a bit of oil helps. I think the best way to wrap the egg is to flatten the mixture in your hand (like a big thin burger), put the egg in the middle and close up on the top. Make sure the egg is evenly covered then roll it between your hands to form a nice ball.
We fried them like that but I guess it’s even better if you roll them in a mixture of GF breadcrumbs and sesame seeds before frying. Or get creative and crush some GF corn flakes to make it extra super crunchy.
Fry the eggs in a deep pan (or a deep fryer) for about 2 minutes until crispy and looks cooked.
Scotch Eggs go great with a cold spicy yogurt sauce (just mix greek yogurt, sour cream, a squeeze of lemon juice and a bit of chilly powder).
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