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Member recipe

Spiced Scotch Eggs

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Serves 10

Cumin Spiced Basmati 'Scotch Eggs' served with Aioli

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  • 220g Tilda Original Pure Basmati Rice
  • 2 tbsp olive oil, or to taste
  • 1 large onion, finely diced
  • 1 bulb garlic, finely diced
  • ½ litre vegetable stock
  • ½ tsp cumin, or to taste
  • ¼ pint double cream
  • 80g parmesan cheese
  • 30 quail's eggs
  • seasoned flour, for pane
  • 8 eggs, for egg wash
  • 500g white breadcrumbs
  • garlic mayonnaise, olive oil and lemon juice, to serve


    1. Heat the olive oil in a pan and cook the onion and garlic without colouring.
    2. Add the Tilda Original Pure Basmati with a little stock and cook like risotto.
    3. Keep stirring and adding stock. Add cumin to taste, and when just cooked, add the cream and grated cheese. Stir until blended then pour onto a tray and allow to cool.
    4. Mould rice around quail eggs and set in fridge for 30 minutes.
    5. Pane the eggs'™ then pass though the egg wash and breadcrumbs again to give a good crust.
    6. To cook, deep fry in hot oil until golden brown then finish in a hot oven for five minutes.
    7. To serve, cut in half, squeeze with lemon, sit each half on garlic mayonnaise and drizzle with olive oil.

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