500g mixed pork and veal mince
3/4 cup (75g) fine fresh breadcrumbs
2 tbsp chopped flat leaf parsley
1 tsp dried oregano
12 quail eggs or small (45g) chicken eggs, at room temperature
1/3 cup (50g) plain flour, plus extra to dust
1 cup (50g) panko crumbs or fine fresh breadcrumbs
3 cups (750ml) vegetable oil, to deep-fry
1 1/2 tbsp plain flour
1 tbsp caster sugar
1 tsp mustard powder
1/4 tsp ground turmeric
1/3 cup (80ml) thickened cream
1/4 cup (60ml) white wine vinegar
1 egg yolk
1 tbsp olive oil
1 Place mince, fine fresh breadcrumbs, parsley, oregano and 1 egg in a large bowl. Season. Using wet hands, mix until well combined. Refrigerate until needed.
2 To make salad cream, mix together flour, sugar, mustard powder and turmeric. Season well. In a separate bowl, mix together cream, vinegar and egg yolk. Pour cream mixture over dry ingredients and whisk until smooth. Whisk in olive oil until combined. Transfer mixture to a small pan and heat on medium, whisking constantly, for 3-5 mins, until thickened. Cool.
3 Bring a pan of salted water to boil on high heat. Gently lower quail eggs into boiling water. Reduce heat to medium and simmer for 2 mins. Remove eggs from pan. Immediately immerse in iced water until cool. Drain. Gently roll eggs on a work surface to crack shells. Carefully remove and discard shells.
4 Dust quail eggs lightly in extra flour. Divide mince mixture into 12 equal portions and roll into balls. Flatten balls slightly, then carefully mould mince mixture around quail eggs .
5 Whisk together remaining eggs and a splash of water in a shallow bowl. Place flour and panko crumbs in separate bowls. Roll Scotch eggs in flour and pat off any excess. Dip in egg, then panko crumbs, pressing lightly to coat.
6 Heat oil in a deep-fryer to 170C, or in a heavy-based saucepan on medium until a cube of bread sizzles on contact. Deep-fry Scotch eggs in batches for 3-4 mins, until golden and crispy. Drain on paper towel. Serve Scotch eggs warm or at room temperature with salad cream for dipping.
• Using quail eggs isn’t essential, but they are a nice touch. They’re sold at farmers’ markets and specialty food shops. Use 45g hen eggs as a substitute.
• I use pork and veal mince because it’s lean and has great flavour. You can use good old sausage meat, but it will increase the fat content significantly.
• Panko are Japanese breadcrumbs. They are available from Asian grocers and give a crisp coating. Try adding grated parmesan and chopped herbs.
• When deep-frying, keep the oil at about 170C to prevent the coating absorbing too much of it.