Kedgeree Scotch Egg with Coronation Sauce
A twist on a classic scotch egg, with mild spicy haddock kedgeree and grated boiled egg filling, ideal for a dementia grazing snack or an excellent afternoon tea snack
Fish/Seafood
Ingredients
Kedgeree Scotch Egg with Coronation Sauce
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+
£13.39
Advanced preparation:
Knorr® Professional Rich Vegetable Paste Bouillon 1kg
/g
25.0 g
0%
Water
/l
1.0 l
0%
Whole milk
/l
1.0 l
0%
Smoked haddock
/g
300.0 g
0%
Egg
/g
400.0 g
0%
For the Kedgeree Base:
Vegetable oil
/ml
30.0 ml
0%
Onions
/g
50.0 g
0%
Arborio rice
/g
200.0 g
0%
Knorr Professional Patak's Madras Paste 1.1kg
/g
30.0 g
0%
To assemble the scotch eggs:
Plain flour
/g
200.0 g
0%
Egg
/g
200.0 g
0%
Panko Breadcrumbs
/g
300.0 g
0%
For the Coronation Sauce:
Knorr Professional Patak's Korma Concentrated Sauce 1.1L
/ml
30.0 ml
0%
0
May Contain Peanuts
May contain tree nuts
/
Advanced preparation:
-
Water 1.0 l
-
Whole milk 1.0 l
-
Smoked haddock 300.0 g
-
Egg 400.0 g
For the Kedgeree Base:
-
Vegetable oil 30.0 ml
-
Onions 50.0 g
-
Arborio rice 200.0 g
-
Knorr Professional Patak's Madras Paste 1.1kg 30.0 g
To assemble the scotch eggs:
-
Plain flour 200.0 g
-
Egg 200.0 g
-
Panko Breadcrumbs 300.0 g
For the Coronation Sauce:
Preparation
-
Advanced preparation:
- Make up the stock by whisking KNORR Vegetable Bouillon paste onto 1 Litre of boiling water then place to one side.
- Hard boil the eggs then refresh in cold water, peel and grate then refrigerate until required
- Poach the smoked haddock in the simmering whole milk for approximately 4 minutes, when cooked remove from the milk and allow to cool.
- Carefully remove the skin, bones then flake the fish into a bowl. Refrigerate until required.
-
For the Kedgeree Base:
- Finely chop the onions.
- Add the oil to a pan and cook the onions until pale.
- Add in the KNORR Patak's Madras Paste and cook for 3-4 minutes adding 100ml water to stop the spices from cooking.
- Once the water has been evaporated add in the Aborio rice.
- Slowly add the KNORR Vegetable Bouillon a little at a time and stir continuously.
- Keep adding the bouillon until the rice is cooked.
- Then chill until required.
-
To assemble the scotch eggs:
- Mix the egg and smoked haddock into the rice mix then ball into 15g pieces.
- Take each ball and dust with flour, then dip into beaten egg and finally coat with panko breadcrumbs.
- Place into the fridge until required.
-
For the Coronation Sauce:
- Whisk together the HELLMANN'S Real Mayonnaise and the KNORR Patak's Korma concentrated sauce
-
To Cook The Kedgeree Eggs:
- Deep fry the balls at 200c for 8 minutes or until hot throughout.
- Serve with coronation sauce.
