I just finished reading a book called Still Alice and I have never cried so much reading a book in my entire life. Poor Maths dude had to comfort me a lot. It’s a fictional story about a 50-year-old Harvard psychology professor who is diagnosed with early onset Alzheimer’s disease, and Claudia recommended it to me, but I imagine her reading it and maintaining at least a small degree of medical interest and objectiveness next to me just being completely inconsolable over everything. You feel like you’re in Alice’s head a lot of the time, and since I already told you the book is about Alzheimer’s, it’s probably not a spoiler to say that it’s heartbreaking to read about the all-too-quick degradation of Alice’s cognitive abilities.
I’m sooo damn proud of these veg-ified scotch eggs!
Wait, if you’ve never had a scotch egg before, let me explain. Boiled egg, coated in sausage, coated in breadcrumbs, deep-fried. Normally, the egg is hard-boiled, but I like it to be a teeny bit runny in the middle still. That’s actually super easy to achieve with this recipe, because you don’t really have to fry the scotch eggs for too long since there is no meat to cook thoroughly. So the middles of the eggs stay nice and tender!
I’ve tried to stay true to a proper scotchie at least on the flavourings front, opting for dijon, onion and dried herbs to flavour the chickpea mixture, but I think it could be nice with falafel-style flavourings, like coriander and lemon, etc. I will be trying that next time! We’ve already broken the rules by omitting the sausage mince, so what the heck?!
PS It’s not too late to join the pulses party. Throughout April, as part of our Cook Better project, Josie and I are trying to incorporate pulses into our recipes as much as possible and see how creative we can get with them! Join us and tag your pics on Instagram – #CBpulses!
- 4 extra large eggs (at fridge temp), plus 1 extra large egg
- 2 x 400g cans chickpeas, drained and rinsed
- 1 tbsp dijon mustard
- 1 tbsp dried oregano
- ¾ tsp salt
- 2 spring onions, roughly sliced
- ⅓ cup / 50g flour
- 1½ cups / 135g panko breadcrumbs
- oil, for deep-frying
- salad leaves and cherry tomatoes, to serve
- Begin by boiling the four eggs. Fill a medium saucepan with water to two inches below the rim, and bring to the boil. Lower the eggs one at a time into the boiling water using a tablespoon, and boil for 6 minutes.
- Once cooked, drain, and run under cold water to cool them down. Peel, and set to one side.
- Add the chickpeas, dijon, oregano, salt and spring onions into a food processor with the S-blade fitted. Process until it forms a chunky paste, around 20-30 seconds.
- Take about a quarter of the chickpea mixture and flatten it down in your hand. Place a boiled egg in the centre, and then wrap the chickpea mixture around it, and roll it around in your hands to seal it. Repeat with the remaining boiled eggs.
- Cracked the extra, uncooked egg into a bowl, and whisk it with a fork briefly. Tip the flour and the breadcrumbs each onto a separate plate.
- Take a scotch egg and roll it in the flour, dip it in the egg, and then coat it in the breadcrumbs. Repeat with the remaining eggs.
- Fill a medium saucepan with around 3 inches of oil with a high smoke point (I use rice bran oil). Heat the oil to 190C, and cook the scotch eggs one at a time for 2-3 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on a piece of paper towel.
- Serve with salad leaves and sliced cherry tomatoes. Can be enjoyed warm or cold and would be perfect for a picnic!