Melanie's Scotch Eggs, Spicy Asian Chops and Potato Salad

Always running out of ideas for something to eat on a Saturday evening and so tired of take away food, I decided to make Scotch Eggs. I used Pork sausages because it’s staple in my home. Naturally you can use any sausage of your choice. If I had contemplated the dish beforehand I would have opted for a Spicy dhania mutton sausage, which would of also left me with less work, in the spicing section. I also made spicy Asian Chops and potato salad, and a bit of pickled cucumber. Family loved the change of scenery.
Scotch eggs
Ingredients
6 pork sausages, removed from casings
1 tsp dried sage, parsley and thyme
Salt and pepper
1 tsp smoked paprika
½ tsp 5 spice powder
1 tblsp soya sauce
4 hard boiled eggs
2 beaten eggs
2 cups fresh bread crumbs (Panko and bread processed in processor with some egg yellow)
Method
Mix the pork sausages with all the seasoning.
Flatten a good hand full of ground meat on your hand and place egg on top of.
Using both hands, mold ground meat around the egg to firmly encase the egg.
Dip into beaten egg and coat thoroughly in bread crumbs.
Refrigerate for about 10-15 Minutes.
Air fry at 250 degrees for 6-8 minutes or shallow fry till golden and crisp.
Can also be baked
Spicy Asian Chops
Ingredients
6 -8 lamb chops
1 tblsp hoisin sauce
1 tblsp black bean paste
1 tsp black strap molasses
1 heaped tsp brown sugar
1 tsp Char Siu sauce
1 tsp grated ginger
1 tsp sesame oil
4 tblsp water
Splash of shaoxing rice wine or dry sherry (optional)
Method
Marinate the chops in the above for about an hour or two.
Heat your oil to fairly hot and fry for about 2 minutes a side.
The chops should be crisp outside and slightly pink (but not bloody) on the inside.
Potato Salad
Ingredients
4-5 Good clean potatoes, peeled, cubed and washed
1 tblsp Ina Parman’s chicken stock (veg can be used)
Salt and pepper
1 cup mayonnaise
2 tblsp crème fraische
2 tblsp cream
2 tblsp sour sour cream
Chopped spring onion and dill
Method
Bring a pot of water with cubed potatoes, add stock and boil till tender but firm. Drain.
In a bowl whisk remainder of ingredient except spring onion and dill.
Pour over potatoes and gently combine.
Garnish with spring onion and dill and added black pepper
Prepared, tried and tested by: Melanie Kramar‎