Starter
Chicken and tarragon scotch eggs
A classic dish but one that will always be a favourite at a picnic
Method
- Bring a pan of water to a rapid boil. Lower in 4 of the eggs and simmer for 6 ½ minutes exactly. Have a bowl of iced water ready. Remove the eggs from the boiling water and immediately submerge then in the iced water. Leave to go cold.
- Remove the skins from the sausages and use your hands to squidge together the chicken with the stuffing, tarragon, parsley and season. Divide the mixture into 4 and flatten each into as thin a layer as possible.
- Using a wide, heavy based saucepan, half filled with oil, heat the oil to 160C. While the oil is coming to temperature, beat the remaining egg in a wide bowl, put the flour on one plate and season well, put the panko breadcrumbs on another plate.
- Remove the shells from the eggs then roll them in the flour then shape a piece of sausage meat around each one so that there are no gaps. Roll in the flour again, then the egg and finally the breadcrumbs.
- When the oil is up to heat, carefully lower scotch eggs into the pan and cook for 8-10 minutes until they are golden brown all over. Remove from the oil with a slotted spoon and set on some kitchen roll to drain the oil. Serve hot or cold.
