Scotch Eggs

 Ingredients

• 500g shoulder pork
• 500g belly pork
• 250g of bacon
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp ground black pepper
• a pinch of mace
• 1 tsp cayenne pepper
• 2 tsp thyme
• 2 tsp sage 
• 2 tbspbunch of chopped chives
• 1/4 tsp ground nutmeg
• plenty of chopped flat leaf parsley
• 1 tablespoon of English Mustard made from powder

• a small bowl of plain flour
• 150g dried breadcrumbs
• 2 whisked eggs

• 8 eggs

 Method

1. put all the ingredients except the bread crumbs, flour and eggs into a bowl (Kenwood Chef Major) and mix well
2. double mince the mixture on a fine grill so that the mixture becomes smooth.
3. Put the eggs in a pan of cold water and boil for 3 to 4 minutes.  (I prick the shell to prevent the eggs bursting).
4. Plunge the eggs into iced water and when cool careefully remove the shells.  I find this is best done under running water.
5. Dust your hands with plain flour.  Divide the meat mixture into 8 patties
6. Roll out the patties and place one egg, dusted in plain flour, in the centre of the rolled pattie.
7. Wrap each egg by hand and then dip in the egg mix and finally into the bread crumbs.   Ensure the meat mix is fully covered.
8. Heat oil in a deep fat fryer to 150C.  Best to check the heat with a thermometer as the dials are notoriously inaccurate.
9. Fry the eggs two at a time for 4 minutes or until golden.  Turn them every so often.
10. Remove with a slotted spoon and drain on kitchen roll.
11. Sprinkle with rock salt prior to serving.  
12. Good cold or warm.
13. Nice served with a good strong cheddar, pickle and red cabbage and a few pickeled onions.