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Dishes from Our Gourmet Gurus
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- Lentil Scotch Eggs
Ingredients
For 4 Person(s)
Ingredients
- 7 hens’ eggs (or 12 quails’ eggs and 1 hens’ egg)
- 250 g red split lentils
- 1 bay leaf
- 1 pint of water
- 3 vegetarian stock cubes
- 4 slices of bread
- 1/2 tbsp fresh snipped chives
- 1 tsp dried thyme
- 100 g mature cheddar
- Salt and pepper
- Flour for dusting
- Vegetable oil for frying
Directions
- Place 6 hens’ eggs in a saucepan and cover with salted cold water. Bring to the boil and then turn down to a simmer. Hens’ eggs will need about 8-10 minutes and quails’ eggs about 3-4 minutes. Remove from the heat and immediately put the eggs into a large bowl of cold water. Remove the shells and place the hardboiled eggs back in the bowl, refreshing the cold water.
- Place the lentils in a saucepan along with the bay leaf, dried thyme and the three stock cubes. Cover with cold water and bring to the boil. Turn down and simmer for 10-15 minutes, stirring regularly. Keep adding a little water at a time, until the lentils are fully cooked and have formed a thick paste. Remove from the heat.
- Remove the bay leaf from the lentils and stir in the grated cheese. Put the mixture in the fridge to chill for 30 minutes.
- Process the bread in a food processor to make fresh breadcrumbs.
- Beat the remaining hens’ egg in a bowl and add to the lentil mixture along with the breadcrumbs, snipped chives and salt and pepper.
- Dry the hardboiled eggs thoroughly and dust with flour.
- Using well-floured hands, shape the lentil mixture around each egg, and dust the outside with flour.
- Deep-fry in small batches for 3-4 minutes until golden brown and then drain on kitchen paper. If shallow frying, turn carefully once, and cook until golden brown.
Recipe notes
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