Cooking from Rasen high street with Nicky

This week Nicky from the Nice and Naughty Cafe Bistro in Market Rasen’s Queen Street is giving away another of her trade secrets.
Tasty Scotch eggs Nicky's wayTasty Scotch eggs Nicky's way
Tasty Scotch eggs Nicky's way

This week Nicky from the Nice and Naughty Cafe Bistro in Market Rasen’s Queen Street is giving away another of her trade secrets.

She is sharing her recipe for Scotch eggs, with a healthy twist, of course.

The Scotch eggs are a main item in Nice and Naughty’s afternoon tea takeouts, which are proving very popular at the moment.

All the ingredients are available in the town’s independent shops.

Over to you Nicky...

This is a popular, easy recipe to make and loved by so many.

They are great for afternoon teas, picnics and summer weather like we are having at the moment.

They can go in pack ups and save in the fridge for up to three days.

You can also freeze them, defrost and eat.

Ingredients:

Should make six scotch eggs:

6 eggs - you can buy these from Rose & Berries, Briggs or Lancaster’s. Or why not buy your eggs from Claire’s chickens on the corner of Dear Street opposite The Olive. I can’t use them to make products for sale, under the 1980s salmonella health rules, but I can assure you they taste lovely and I have had them for my home cooking.

500g pork mince - available from our high street butchers - opt for low fat

Garlic granules - Green Life Pantry or Rose & Berries

Mixed or Italian herbs - as above

BBQ seasoning - Rose & Berries

Method:

Pre boil your eggs and peel .

In a tub put a good helping of the garlic, herbs and BBQ seasoning. I would say 2-3 tablespoons of each for the covering.

Take a ball of the pork mince and cup it in your hand.

Put the egg in the middle and fold/form the raw mince around the egg.

Once the egg is completely covered - and there are no gaps - roll it in the spices.

Once you have a good covering, place the egg on a baking tray and cook in the oven for 20 mins on 200 degrees.

Leave to cool and eat!

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