Tuesday, 31 July 2012

Slimming World Scotch Eggs

When I joined Slimming World, the first thing I did was to examine the book to learn how to exploit the system for maximum gain. When I heard about the Gamble & Hollis sausages the first thing that came to mind was that they would be ideal for making scotch eggs, one of my favorite savoury snacks, which at 10.5 syns each were previously very much off the menu; now down to 1 syn each I can literally have more than I could stomach.

Ingredients:

100g Gamble & Hollis sausage meat (approx 2 x thin sausage)
2 x Medium egg
10g Wholemeal bread

Makes 2 scotch eggs, 1 syn per egg

First I set the eggs boiling, as they will be cooked a second time in the oven I give them 8 minutes to make sure they don't over cook later. When they are done, drop them straight in a bowl of cold water to stop them cooking, this also helps when it comes to peeling them.


At the same time, I prepare the breadcrumbs. I take a slice of brown bread and if it isn't already stale enough crumble it as far as I can and put it on a baking tray in the oven for a couple of minutes, crumble it a bit more then back in if necessary (Remember that although chunky breadcrumbs are nice, they are 0.1 syns per gram, so they need to be fairly fine if you only want to use 5g per egg). When they're done put them in a bowl ready for dusting the eggs.


Extract the sausage meat from the skins and make a dish in the palm of your hand which is thicker around the rim, place the egg in the middle then pinch the meat from the rim until the egg is covered.



Then dip in the breadcrumb bowl until covered (the sausage meat is very sticky so you won't need any kind of binding agent) and place on a baking tray.



Bake in the oven for 20-25 minutes, cut and eat. If you can stand not to eat them straight away, then leave to cool before refrigerating as it will stop them going too soggy from condensing steam, even better if you can store in paper bags.