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
Ingredients
Advanced preparation:
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Water 1 l
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Whole milk 1 l
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Smoked haddock 300 g
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Egg 400 g
For the Kedgeree Base:
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Vegetable oil 30 ml
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Onions 50 g
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Arborio rice 200 g
To assemble the scotch eggs:
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Plain flour 200 g
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Egg 200 g
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Panko Breadcrumbs 300 g
For the Coronation Sauce:
Preparation
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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.
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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.
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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.
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For the Coronation Sauce:
- Whisk together the HELLMANN'S Real Mayonnaise and the KNORR Patak's Korma concentrated sauce
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To Cook The Kedgeree Eggs:
- Deep fry the balls at 200c for 8 minutes or until hot throughout.
- Serve with coronation sauce.
