Sorry for the late post dear reader but I’ve been busy moving myself, Jamie and my vast collection of cook books into our new home. I had fifteen boxes of cookbooks, FIFTEEN! Ridiculous. I felt very sorry for Jamie’s dad Billy, who heroically carried them up two flights of stairs (apologies Billy), I clearly have a problem.
Anyway, let’s talk veggie Scotch eggs. I’ve been a bit obsessed with them ever since I tried my first one in the The Southampton Arms last month. However, this is not the first time I’ve tried to make them. My first attempt was a bit of a fail back in 2015. Although tasty, they resembled mushroom burgers, far too flat to be considered a Scotch egg. So, two years later and with a picnic on the horizon, it was time for round two. Using a mixture of chickpeas, breadcrumbs and cannellini beans, I finally managed to get the right texture to mould around my boiled eggs to form the perfect Scotch egg (#winningatlife). Unlike a regular Scotch egg however, I opted for baking not frying, not only to keep the calories down (as you all know, I’ve been on a diet for about 100 million years) but because I don’t trust myself to deep fat fry anything, far to scary. I mean I don’t even own a microwave, let alone a deep fat fryer, although my mum did once, my dad bought her one for Christmas. Not cool dad, not cool.
Anyway, if you fancy a bit of challenge and want to impress your friends at that picnic then be brave and give these a go, you won’t regret it.
Baked chickpea scotch eggs
Makes 6 / Hands on time 55 / Total time 1 hr 15 mins + cooling / V Df
You will need: Hand blender and a food processor (if making your own breadcrumbs)
Rapeseed spray oil (see tip below)
6 medium eggs
Large handful of ice
1 red onion, finely chopped
3 big garlic cloves, crushed
1 medium carrot, grated
2 tsp smoked paprika
½ tsp chilli flakes
1 can chickpeas, rinsed and drained (try and get the big juicy chickpeas if you can, I use Napolina)
1 tsp olive oil
1 can cannellini beans, rinsed and drained
Plain flour for dusting
100g breadcrumbs (roughly 3 slices of brown bread blitzed in a food processor)
20g panko breadcrumbs
English mustard to serve (optional)
TIP: Buy an empty spray bottle and fill it with your favourite cooking oil – I use rapeseed oil. This distributes the oil evenly over food and is a great way of cutting calories when roasting or frying as you don’t need to use as much.
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Place the eggs in a small pan and cover with boiling water. Simmer for 7 mins. Meanwhile, fill a large bowl with cold water and add some ice. After 7 mins, remove the eggs and place carefully into the water bath. Leave to cool.
2. Add a tsp of oil to a large saucepan and add the chopped onions, garlic and grated carrot. Cook on a medium heat with the lid on until softened. After 5 minutes, add a dash of water to help the vegetables steam and cook for a further 5 minutes. Add the chilli flakes and the smoked paprika and cook for a further 2 minutes before adding the drained cannellini and chickpeas. Season well with salt and pepper and give it a good stir. Turn the heat down and cook with the lid on for a further 10 minutes. By now your eggs should be cold enough to carefully peel. Put the peeled eggs to one side.
3. To make your breadcrumbs, simply tear a few slices of brown bread (or any bread you have) into rough chunks and blitz in a food processor. Alternatively, use 100g of shop bought breadcrumbs. Sprinkle onto a large plate along with the pako breadcrumbs. Season with salt and pepper and mix together roughly with your hands. Put to one side.
4. Turn the heat off under the bean mixture and pour into a food processor. Blend until you have a smooth paste. Once blended, scoop out into a large bowl and add 2 handfuls of the breadcrumbs. Mix together and put to one side to cool slightly. Fill a small bowl with plain flour and put it next to your plate of breadcrumbs and peeled eggs (this is your little production line).Tear off a sheet of cling film and place it on the tabletop in front of you.
5. Roughly take a 6th of the bean mixture and place it in the centre of your clingfilm. Using the back of a wooden spoon or your hands pat it down until you have a round-ish disk.
6. Place one of your eggs in the flour before putting it in the centre of your bean mixture. Gather up the edges of the clingfilm and start to squish the beans around the egg until the egg is entirely encased by the mixture (this is easier than it sounds). If you find you haven’t taken enough mixture then just add a bit more on top.
7. Once the egg is encased, carefully remove the clingfilm and using your hands, mould into a ball. Roll in the breadcrumbs until evenly coated and place on a baking tray lined with baking paper. Repeat with the other eggs.
8. Spray the scotch eggs with oil and bake in the oven for 20 minutes, turning and spraying with oil halfway through baking. Remove from the oven and leave to cool on the baking trays. Leave to cool fully and refrigerate. Serve with a dollop of English mustard. Store in an airtight container in the fridge and consume within 5 days.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Df– Dairy free