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Spiced Scotch Eggs
Serves 10
A challenge
Total time:
Including 30 minutes to set in fridge
Cumin Spiced Basmati 'Scotch Eggs' served with Aioli http://www.tilda.com/foodservice/recipes
Skip to ingredients
- 220g Tilda Original Pure Basmati Rice
- 2 tbsp olive oil, or to taste
- 1 large onion, finely diced
- 1 bulb garlic, finely diced
- ý litre vegetable stock
- ý tsp cumin, or to taste
- ü pint double cream
- 80g parmesan cheese
- 30 quail's eggs
seasoned flour, for pane
- seasoned flour, for pane
8 eggs, for egg wash
- 500g white breadcrumbs
- garlic mayonnaise, olive oil and lemon juice, to serve
Method
step 1
Heat the olive oil in a pan and cook the onion and garlic without colouring.step 2
Add the Tilda Original Pure Basmati with a little stock and cook like risotto.step 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.step 4
Mould rice around quail eggs and set in fridge for 30 minutes.step 5
Pane the eggs'ÃÂ then pass though the egg wash and breadcrumbs again to give a good crust.step 6
To cook, deep fry in hot oil until golden brown then finish in a hot oven for five minutes.step 7
To serve, cut in half, squeeze with lemon, sit each half on garlic mayonnaise and drizzle with olive oil.
