Corned Beef Scotch Eggs
Eggs coated with Grace Corned Beef
Difficulty
Cost
Cost
Ingredients
For 4 people (
)
- 1 large Grace Corned Beef
- 1 teaspoon garlic, finely diced
- 1 tablespoon onion, finely chopped
- 1 tablespoon escallion, finely chopped
- 0.5 teaspoon white pepper
- 0.5 cup breadcrumbs
- 3 tablespoons cornstarch
- 1 medium egg, beaten
- 4 large hard-boiled eggs, shelled
- 0.5 cup cornstarch
- 1 cup Grace Vegetable Oil
- 0 FOR THE SAUCE:
- 1 cup stock*, made from Grace Cock Soup Mix
- 1 cup Grace Tomato Ketchup
- 2 tablespoons Grace Fish and Meat Sauce
- 1 tablespoon liquidized ginger or 1 Tbsp. ginger, blended
- 1 tablespoon sugar
- 0.5 teaspoon white pepper
- 0.5 cup pineapples, diced
- 3 tablespoons sweet pepper, diced
Directions
- Open the can of Grace Corned Beef in a bowl. Season Grace Corned Beef with garlic, onion, escallion and white pepper.
- Add breadcrumbs, cornstarch and beaten egg to seasoned corned beef.
- Use two tablespoons of the corned beef mixture to cover the boiled egg completely, cupping with palms to form an oval shape. Cover all the remaining eggs. Dust the eggs with cornstarch.
- Heat Grace Vegetable Oil in a skillet and use to fry eggs on all sides until slightly brown.
- Drain eggs on absorbent paper and then cut into halves. Serve with sauce.
To Make Sauce: - Bring cock soup stock to a boil. Add Grace Tomato Ketchup, Grace Fish and Meat Sauce and simmer for three minutes.
- Add remaining ingredients, simmer for a further two minutes.
- Serve with scotch eggs.
Recipe Note: *Cock Soup Stock - Boil 1 packet Grace Cock Soup Mix with 2 cups water. Strain and use as directed.