SCOTCH EGG TAGLIATELLE STARTER
Serves 4
250 g chicken mince
250 g lean beef mince
2 teaspoons finely grated onion
1½ teaspoon salt
1 teaspoon ground white pepper
1 teaspoon fresh ginger paste
½ teaspoon nutmeg
½ teaspoon thyme
½ teaspoon cayenne pepper
4 medium-boiled eggs, peeled
1 egg, beaten
1 small packet Simba Tomato sauce chips finely crushed
oil for deep frying
Fill oil in pan to cover half the height of eggs.
Combine all ingredients for meat, mix well and flatten to about 5 mm thick. Divide the mixture into four equal parts. Mould each part around one of the medium-cooked eggs, rolling between your hands to shape.( wet hands prevent meat from sticking)
Place the beaten egg and chips into separate dishes. Dip the balls into the egg, then roll in the chip crumbs until coated.
Heat the oil in a large saucepan or deep fryer 180º C, or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 4 minutes on a side, or until golden brown.
Serve with tagliatelle and Ina Paarman’s Roasted Pepper Pasta sauce.
Recipe and photo: Elize de Kock
