Oh boy...these are way to good just more than a mouthful these perfect full of flavour canapés will zing up your Christmas holiday celebrations and give your taste buds that hot buffalo fire that we love.
Prep time 30 minutes / Cooking time deep fry 10 minutes / Oven bake 30 minutes
Ingredients
(makes 10)
1 kg herby sausage meat
150g Stilton blue cheese
1 box panko breadcrumbs
1 bottle hot buffalo sauce
10 quail eggs
1/2 tsp Himalayan sea salt
1/2 tsp black pepper
50ml olive oil
2 ltr oil for frying
First mix the Stilton and one tbsp of the hot buffalo sauce into the herby sausage meat, season with the salt and pepper then divide into ten equal ball shape portions. Meanwhile bring a pan of water to a rolling simmer and gentle put the quail eggs in to boil, set your timer for 3 minutes. It is important that when the timer goes off you immediately remove the eggs and plunge in to cold water, this will ensure the eggs stop cooking and you will have a soft almost set yolk.
Peel the quail eggs once cooled, take a ball of sausage stilton meat and pressing your thumb in to the centre push the meat out into a pattie, place a quail egg in the centre and form the meat up and around the egg encasing the egg completely.
In two dishes place the buffalo sauce and bread crumbs. Roll your sausage ball in the hot sauce then the breadcrumbs. If you are deep frying bring your oil up to 180 degrees C and fry the scotch eggs for around 5 minutes, remove from the oil and leave to rest on some kitchen paper before serving. If your oven baking, heat your oven to 180 C, place the scotch eggs on the baking tray drizzle with the olive oil and bake in the oven for 25-30 minutes.
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