SPICED SCOTCH EGGS
Cumin Spiced Basmati 'Scotch Eggs' served with Aioli http://www.tilda.com/foodservice/recipes
Provided by tilda2013
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat the olive oil in a pan and cook the onion and garlic without colouring.
- Add the Tilda Original Pure Basmati with a little stock and cook like risotto.
- Keep stirring and adding stock. Add cumin to taste, and when just cooked, add the cream and grated cheese. Stir until blended then pour onto a tray and allow to cool.
- Mould rice around quail eggs and set in fridge for 30 minutes.
- Pane the eggs'™ then pass though the egg wash and breadcrumbs again to give a good crust.
- To cook, deep fry in hot oil until golden brown then finish in a hot oven for five minutes.
- To serve, cut in half, squeeze with lemon, sit each half on garlic mayonnaise and drizzle with olive oil.
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