Dingley Dell smoked ham Scotch egg, by Madalene Bonvini-Hamel

01 June 2011
Dingley Dell smoked ham Scotch egg, by Madalene Bonvini-Hamel

(Serves four)

4 hens' eggs, soft boiled
200g cooked smoked Dingley Dell ham knuckle meat, flaked
200g Cumberland sausage meat
1tsp ground fennel seeds
1 clove of garlic, crushed
Maldon sea salt and freshly cracked black pepper
2tbs finely chopped herbs such as parsley, chives and chervil
50g flour
1 whole raw egg, lightly whipped
200g panko breadcrumbs

Mix the cooked flaked ham knuckle meat with the sausage meat, seasoning, crushed garlic, ground fennel seeds and the chopped herbs. Peel the soft-boiled hen's eggs.

Pack the meat around the soft-boiled eggs; leave them to set in the fridge.

Pané the eggs: roll the Scotch egg in the flour, then the whipped egg and lastly in the panko breadcrumbs.

Heat a deep fat fryer to 160°C, fry the eggs until golden brown, and drain them on kitchen paper.

To Serve:
Serve the Scotch egg on its own or with a seasonal salad of artichokes, broad beans and nasturtium leaves and flowers.

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