Friday, November 2, 2012
Big meat-balls in the Scottish way
I have found again a Scottish cooking book at the bottom of my cooking books drawer.
I would like to do all those recipes.
After shortbread now it is the turn of scotch eggs.
That is very big meat balls in the Scottish way.
This is my "without" version.
Ingredients:
250 g sausage lactose-sugar free chopped meat without skin
1 little chopped onion
50 g corn flour (medium fine , bramata type in Italy)
1 egg and 1 egg white
1 tablespoon chopped fennel seeds
a pinch of ground nutmeg
4 hard -boiled eggs
50 g potatoes starch
salt and pepper
Preparation:
I put in a bowl the chopped sausage meat without skin, onion, potatoes starch, chopped fennel seeds,
salt, pepper, nutmeg and I mix all well.
I divide the knead in four equal parts.
I dip my hands in a glass of water and I flatten a part on a palm.
I put the boiled-egg on the chopped sausage meat in my palm, and I cover the boiled-egg with the sausage meat, so to have a ball.
I make the same with other meat parts and eggs.
I roll the sausage meat-balls in the beaten egg white and in the corn flour.
I bake instead of frying them at 200° (medium temperature) in a baking pan covered by e.v. oiled greaseproof paper.
10-15 minutes, turning around themselves to make them golden and crunchy.
This mega meat-ball far-away from me...is delicious.
Let it inspire!
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