Sunday, 4 March 2012

New Zealand Lamb Scotch Eggs with Autumn Salad

I am a lover of eggs and this recipe and the salad side offers a refreshing lunch that can be taken to work or as we do on a picnic. As Autumn is here we have such a lot of great seasonal salad ingredients to choose from.

I like to use the filling (meat) from sausages for this recipe. (Remove the filling from the casing)

New Zealand Lamb Scotch Egg


6 hard-boiled eggs, well chilled
(Cook then to just past soft boiled, about 5 minutes then stick them in the coldest part of the fridge to firm up)
500 grams New Zealand Lamb sausages, filling removed from the casings (or the same amount of Lamb mince)
1/2 cup Gluten Free all-purpose flour
1-2 eggs, beaten
3/4 cup Gluten free bread crumbs (I use Tastes Divines plain bread crumbs)
Vegetable oil for frying. (I use Canola oil)


Peel the well chilled eggs and then divide sausage meat into 6 equal portions. Roll each egg in flour then press and shape a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten egg and roll in Gluten free bread crumbs. In a deep sided frying pan heat oil to just below smoking, I use Canola oil cook each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs around several times for best results) or until sausage is cooked and browned. Set aside to cool while you prepare the salad.

Bacon and apple Salad with Urban Appetite Avocado Dressing


4 cups mixed salad greens
2 apples, unpeeled, sliced (use a crisp, sweet-tart apple)
6 strips streaky bacon, cooked, coarsely crumbled
½ cup pitted Kalamata olives
1/3 cup crumbled feta cheese
150ml Urban Appetite Avocado Dressing
4 tbsp diced walnuts (optional)


Place the greens in the center of four plates leaving a space on each plate for a Scotch Egg (2 halves). Arrange the apples over the greens and scatter the bacon over the apples. Sprinkle the olives and walnuts around the salads and top each salad with a good drizzle of the Urban Appetite Avocado Dressing.

To serve:

Cut the Scotch Eggs in half and place 2 halves on each plate.

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