I make - Gluten-Free Scotch Eggs and Potato Salad

My second attempt with the Scotch eggs. Pretty pleased with the results. Regarding the meat wrap breaking last time, I realized that the meat can't be rolled/patted out too thin. So this time the scotch eggs are pretty perfect. I also reduced the amount of seasoning this time as the egg really stands out with moderately seasoned sausage meat.

I made a potato salad to go with. Minimal mayo with lots of Greek yogurt. The lemony and tangy salad is perfect accompaniment for the Scotch eggs. Bon appetit!

Gluten-Free Scotch Eggs

6 soft boiled eggs for a runny yolk

1 bowl of ice cold water

350-400 g sausage meat or 6 sausage links (British size), skin removed

1 tsp Dijon mustard

1/2 tsp ground black pepper

1/4 tsp garlic powder or 1 clove garlic, grated

For coating

1 egg, beaten and mixed with a tablespoon of milk

1/2 cup GF breadcrumbs

1/4 cup corn starch or any GF flour

Vegetable oil for deep-frying.

To prepare the eggs:

Boil a pot of water. Place 6 eggs carefully into a pot of boiling water. Start your timer and once the water comes back to boil, lower the heat to simmer with lid on and cook for 6 minutes for a runny yolk. 7 minutes for a more set yolk. 8 minutes for a fully set yolk. I prefer 7 minutes.

Once the cooking time is up, submerge the eggs in ice-cold water to stop them cooking. Crack the shells lightly/gently to allow the water to penetrate. It makes peeling easier afterwards.

To prepare the meat wrap:

In a large bowl, add the sausage meat, mustard, black pepper and garlic. Mix thoroughly. Divide the meat into 6.

To assemble the Scotch Eggs:

De-shell the soft-boiled eggs. Take a portion of the meat and flatten it between two sheets of clingfilm. Roll/pat out in an oblong/rectangular shape, large enough to encase the egg completely. Make sure it's not too thin.

Remove top piece of clingfilm and place one of the eggs in the middle and gently wrap the egg to fully encapsulate inside with the aid of the bottom piece of clingfilm. Pinch the excess sausage meat off if needed. Repeat for the remaining eggs.

To bread crumb:

Set up your bread crumbing station with wide based bowls of GF flour, beaten egg and GF bread crumbs. Keep one dry hand and one wet hand. Carefully roll the scotch eggs, firstly in the flour, making sure you dust off any excess. Secondly into the beaten egg and thirdly into the breadcrumbs. Fingers are the best tools for this. Once all 6 eggs are coated, you can repeat the same process to use up excess egg/bread crumb or if you want an extra crunchy exterior. Chill the eggs for 30 minutes before frying. It's optional. 

To fry:

Heat vegetable oil in a heavy based pan to 160C. Be very CAREFUL when cooking with hot oil. Carefully lower the eggs into the oil and fry till lightly golden brown the first round. I turn my eggs in 30-sec interval in the oil to make sure even coloring and not too browned. You may have to fry them in batches. Drain on kitchen paper after the first round of frying. I then fry them again to have the final golden brown color. It also helps crisp up further.

Potato Salad with Greek Yogurt

750 g new potatoes, scrubbed and washed

Water to boil

Dressing:

2 tablespoons of mayo

1 tablespoon wholegrain mustard

Zest and juice from 1/2-1 lemon (to taste)

1 banana shallot, minced

1/2 tsp dried tarragon leaves

1/2 tsp salt

A few grinds of black pepper

1/2 cup Greek Yogurt (0% works fine)

1 tablespoon honey (optional)

Boil a big pot of water to cook the new potatoes (as whole). Lower the potatoes into the boiling water. Once the water comes back to boil, lower to heat to simmer for 20 minutes. Test with a skewer or a knife. If it goes in and comes out easily, the potatoes are done. Drain and steam dry the potatoes to body temperature.

In a wide-bottom bowl, combine mayo, mustard, lemon zest and juice, minced shallot, tarragon leaves, salt and black pepper. Stir to combine and set aside the dressing bowl.

When the potatoes are cool enough to handle by hands, peel and cut the potatoes into 1.5cm chunks. Peeling is optional if you don't mind the peels. Place all cut potatoes in the dressing bowl. Use a rubber spatula to mix the dressing with the warm potatoes. Potatoes absorb seasoning better when they are warm. Set aside the potato salad for 30 minutes or longer. 

Just before serving, stir in Greek Yogurt and honey (if using). Adjust the yogurt amount to create the level of sauce you desire.