You must be thinking, what? tomato again?
You really can’t argue that sometimes, tomato is like the underrated vegetable which is more likely used as a garnish in a salad, or a soggy little thing in between sandwich. Sure, tomato sauce is like THE thing but how many of you know how much of tomato actually goes into the sauce?Or, have you came across people who go like …. I eat tomato sauce (aka ketchup) but I don’t eat tomato. Sure. of course.
Actually, that’s me. Was me.
These days I want to go for ways you can make interesting dishes with vegetables which are not leafy greens, which are not just stir fried. I think vegetables deserve so to be paid a litle more attention 🙂 But of course, here I’m going to talk about scotch egg, and a tomato jam.
I first came to know about the tomato jam when I was dining in the Kitchen Table supper club in their cozy home and was served a toast of sourdough bread, tomato jam, quail egg and a crispy bacon. So I went ahead and ask how to make the tomato jam cause it’s way way way beyond the flavours of tomato ketchup and so so yummy (addictive too). It’s like this concentrated taste of tomato, sweet and tangy but with a hint of molasses; kinda like sundried tomato but without the saltiness. What’s not to love?
Anyway so I came back and had to have my hands make it so I came across this recipe of caramelized onions and tomato jam instead of just tomato. Did someone say caramelized onion ? (me me me!) So cut things short, this is my 2nd time making the jam and this time around I just made without an actual measurement of the recipe and just went with tasting instincts. If you need the recipe, it’s here.
As for scotch egg, when I researched a little about my travels to London, I wanted to go to Borough Market and one of the many tasty things there was scotch egg. Of course, I never did tasted it because I didn’t even get to go to Borough Market. boo. So I made it myself.
And I also wanted to make the yolks to be runny …… But it was a little over 🙁 But it is still good.. It was a good try. And you know what, you can also add this scotch egg to congee ^^ and even use it for a sandwich the next day 😉 Plus it’s a protein packed food except that it was deep fried.
I used a mixture of chili sausage and minced pork to make the outer part. Usually sausages already have a mixed ratio of fat and lean meat, so I just added in a pack of lean pork mince to balance it.
Other than that, the other crucial part is the breading of the skin. You don’t want it to be soggy or the meat to be falling apart or stuck onto the pan when frying. So double coating gives it a good crispy texture. It’s coated with egg wash, then panko (Japanese breadcrumbs), then egg, and panko again. It ended up being this fist sized meat ball with a good surprise!
I would like to make them again and try to get runny yolks for sure!
- 6 eggs
- 200g plain sausage meat (not frankfurters but fresh sausage)
- 200g pork mince
- 3 tbsp chopped mixed herbs (I used sage,thyme, rosemary)
- 1 tbsp English mustard
- Splash of milk
- 50g flour
- 100g panko breadcrumbs
- Vegetable oil, to cook
- Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
- Put the meat, herbs, and mustard into a bowl, season and mix well with your hands. Divide into four.
- Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season with salt and pepper, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
- Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.
- To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
- Fill a large pan a third full of vegetable oil, and heat to 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.