Scarlett Moffatt's Scotch Eggs

Hey Everyone,

So, for those who don't know, Scarlett Moffatt is a "Gogglebox" star, who has also recently won "I'm A Celebrity Get Me Out Of Here!", so she's fairly well known in Britain. This has lead to her being on multiple other shows since her peak in fame such as "Jamie & Jimmy's Friday Night Feast", which is where I found this recipe. As it seemed relatively easy, I thought I'd try to make them, and share there tastiness on my blog!
I know that Scotch Eggs are typically made with sausage meat, but these are a little bit fancier than usual and are made, instead, with pork shoulder! Also, you are almost guaranteed to end up with much elusive gooey middle that everyone loves!

Scarlett Moffatt's Scotch Eggs - By Jamie Oliver and Scarlett Moffatt on "Jamie & Jimmy's Friday Night Feast"

Makes 6

Ingredients -

• 1 Sprig of Fresh Rosemary
• 1 Sprig of Fresh Sage
• 600g Pork Shoulder, diced
• 1 Whole Nutmeg, for grating
• 1 Pinch of Smoked Paprika or Cayenne Pepper
• 3 Anchovy Fillets
• 8 Large Eggs
• 100g Plain Flour
• 200g Breadcrumbs
• 3 Litres Vegetable Oil, for frying

1. Pick the rosemary and sage into a food processor, add the pork shoulder, a good grating f nutmeg, the smoked paprika or cayenne, anchovies and a pinch of sea salt and black pepper, then blitz to combine.

2. Cook 6 of the eggs in boiling salted water for 5 minutes, then remove to cold water, peeling once cool enough to handle.

3. Meanwhile, line up 3 shallow bowls - place the flour in first, beat the remaining eggs in the second, and tip the breadcrumbs in the third. Divide the meat mixture into 6, and roll into balls.

4. Place a piece of clingfilm on the palm of your hand, put a ball on top, then pat and flatten until it's big enough to wrap around the egg. Place an egg into the centre and mould the meat up around the egg, using the clingfilm to help you seal the egg inside and end up with a perfectly round ball. Discard the clingfilm.

5. Coat the ball in flour, dunk it in the egg, allowing the excess to drip off, then roll in the breadcrumbs until well coated. Repeat with the remaining ingredients, then chill in the fridge for 30 minutes to firm up.

6. When you're ready to cook, put a deep, sturdy pan on a medium-high heat and fill it about 8cm deep with vegetable oil (make sure you never fill the pan more then halfway up). Add a piece of potato to help you gauge the temperature - it's ready once the potato turns golden and floats (or when the oil reaches 170°C on a thermometer.

7. Carefully lower one Scotch Egg into the pan - after about 8 minutes it should be golden and perfectly cooked through, so take it out of the pan and cut it in half to see if you should have cooked it for less or more time - once you know where you stand, you can cook the rest in batches.

8. Delicious served with a dollop English mustard, Westcombe Cheddar, Piccalilli and a few saldy bits and pieces.

Please Enjoy!!!