Curried chicken Scotch eggs wrapped in bacon

These can be made in advance and can be served hot or cold.
 
recipe, eggs, savoury
Image by:
Recipe from: 26 October 2015
Preparation time: 20 min
Cooking time: 40 min
 
 

Ingredients

 
  • 6
    large eggs
  • 3
    boneless, skinless chicken breasts, chopped
  • 2
    spring onions, chopped
  • 30
    ml
    mild curry spice
  • 30
    ml
    Parmesan cheese, finely grated
  • 15
    ml
    chives, chopped
  • 5
    ml
    garlic finely chopped
  • 2.5
    ml
    salt
  • 6
    slices of streaky bacon
  • oil for drizzling
  • 250
    sour cream
  • 15
    ml
    chives, finely chopped
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180°C.

Bring a pot of water to the boil. Once boiling, add the eggs and allow them to simmer for 8 minutes. Place the eggs in cold water and peel off the shells.

Place the chicken, spring onions, curry, Parmesan cheese, chives, garlic and salt in a food processor. Blend until fine. It should resemble the texture of minced beef.

Divide the mixture into 6 portions and roll it into meatball shapes. Flatten each meatball into a disc and wrap each one around an egg. Make sure the egg is sealed in.

Wrap a piece of bacon around each Scotch egg and place it in an ovenproof dish. Drizzle a bit of oil over the scotch eggs making sure they are properly coated.

Bake for 20 minutes. Turn the oven up to its grill setting and cook the scotch eggs for another 8 minutes until the bacon is crisp.
Flavour the sour cream with the chives and serve it with the Scotch eggs.

They can be served hot or cold and make perfect lunchbox fillers.

TIP:
Traditional Scotch eggs are made from minced pork or sausage meat. Use what you prefer and flavour the meat with your favourite chopped herbs or spices.

TIP:
If the meat gets sticky while shaping the Scotch eggs then simply give your hands a rinse under some cold water. Moist cold hands work best when working with this meat mixture.

Recipe reprinted with permission of Illanique van Aswegen.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.





 

Read more on: recipe  |  savoury  |  eggs
 

NEXT ON FOOD24X

Coffee frappe with ice-cream

2015-10-13 16:08
 
 
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

We're talking about ...

 
Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.