The best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve...
Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Beetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable...
Jill Dupleix's baked scotch eggs
- 12 eggs
- 5 slices white sandwich bread
- ¾ cup (180ml) milk
- 1kg good sausage mince, eg, veal and pork
- 1 egg, extra, beaten lightly
- 1 tablespoon chopped fresh flat-leaf parsley
- ½ teaspoon ground nutmeg
- sea salt and freshly ground black pepper
- 12 bacon rashers
Preheat oven to moderately hot (200°C/180°C fan-forced). Place the 12 eggs in a pan of hot water and bring to the boil. Simmer, uncovered, for 6 minutes from the moment the water starts to bubble, then immediately drain and run under cold water to stop them cooking further. This will help avoid grey rings around the yolks after baking. Peel when cool.
Cut the crusts from the bread, then soak the bread in the milk for one minute. Drain bread and squeeze dry.
Combine bread and sausage mince in a bowl with your hands. Add the extra egg, parsley, nutmeg, salt and pepper; mix well.
Lightly oil 12 holes of a muffin pan (1/3 cup/80ml capacity). Remove the rind from the bacon. Line each hole with a rasher of bacon, trimming or tucking under the tail, and cover the bases with a layer of the mince mixture. Add eggs, pointy end up, and press the meat around and over the eggs until completely covered.
Bake, uncovered, for 20 minutes or until browned; cool in pan. Drain any juices from pan, run a knife around each one to loosen.
Not suitable to freeze. Not suitable to microwave.
Buy your favourite flavoured sausages if preferred and squeeze the mince out of the casing.
Photography by Brett Stevens.