Thyme Caramelised Onion Mini Scotch Eggs Recipes

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THYME & CARAMELISED ONION MINI SCOTCH EGGS



Thyme & caramelised onion mini Scotch eggs image

Making these mini Scotch quail's eggs is well worth the effort, best enjoyed warm with a sprinkling of flaky sea salt. The perfect party food!

Provided by Cassie Best

Categories     Snack, Treat

Time 1h5m

Yield makes 12

Number Of Ingredients 9

2 tbsp white wine vinegar
12 quail's eggs at room temperature (see tip below)
500g sausagemeat
10 thyme sprigs , leaves picked and roughly chopped
75g caramelised onion chutney
50g plain flour
2 hen's eggs
100g fresh breadcrumbs
vegetable oil or sunflower oil, for frying

Steps:

  • Fill a large pan with water and bring to the boil. Fill a bowl with cold water and add the vinegar. Lower the quail's eggs into the boiling water with a slotted spoon and cook for 2 mins. Scoop out the eggs, plunge them into the vinegar water and leave to cool for at least 20 mins, or drain and chill for up to 24 hrs.
  • In a large bowl, mash the sausagemeat, thyme and chutney until well combined. Drain and carefully peel the eggs. They should be softly boiled, so will be delicate - try not to break the egg white as you peel them.
  • Spread the flour over a plate. Whisk the hen's eggs in a wide, shallow bowl and tip the breadcrumbs into a third dish. Divide the sausage mixture into 12 patties. Take one patty and flatten it in the palm of your hand. Put a peeled egg in the centre and carefully wrap the patty around the egg to completely enclose it. Roll in flour, then egg, then the breadcrumbs. Continue with the remaining 11 eggs, then chill for at least 30 mins, or overnight.
  • Half-fill a large pan with oil, heat to 180C on a thermometer, or until a cube of bread browns in 45 secs. Gently drop in a few eggs, making sure you don't overcrowd the pan, and cook for 3 mins or until deep golden brown and crisp. Remove with a slotted spoon onto a tray lined with kitchen paper, and sprinkle with flaky sea salt. Serve warm or cold. Will keep in the fridge for 1 day.

Nutrition Facts : Calories 259 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

CARAMELIZED ONIONS WITH THYME



Caramelized Onions with Thyme image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 15 servings

Number Of Ingredients 6

4 tablespoons butter
2 tablespoons olive oil
3 large yellow onions
3 large red onions
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme, leaves only

Steps:

  • Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

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