Scotch eggs

INGREDIENTS:


6 medium eggs
400g lean pork steaks, all visible fat removed, roughly chopped
125g bacon, fat removed, roughly chopped
1-2 tsp mild curry powder
2 tbsp dried parsley
1 tsp dried mixed herbs
Salt and freshly ground black pepper
50g wholemeal bread, crumbed
Cooking spray


DIRECTIONS:

1. Put four eggs into a pan of cold water and bring to the boil. Boil for five to six minutes then plunge into cold water for another four minutes. Carefully peel and set aside.
2. Place the pork steaks, bacon, curry powder and dried herbs into a food processor. Season and blend until fairly smooth. Transfer to a bowl and divide the mixture into four portions.
3. Preheat the oven to 200°C/gas mark 6. Flatten a portion of the mixture in your right hand and, with your left hand, take an egg and wrap the mince around it until it’s fully encased. Repeat for the remaining three boiled eggs.
4. Spread the breadcrumbs out on a wide plate. Beat the remaining eggs and dip each Scotch egg in the beaten egg, then roll in the breadcrumbs. Place on a baking sheet lined with baking parchment and lightly spray with cooking spray.
5. Place the Scotch eggs in the oven and cook for 20 minutes or until lightly golden. Eat hot, or cool completely on kitchen paper then cover and chill until you’re ready to eat.