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Annie's Scotch Eggs
This is an unusual variation on traditional Scotch eggs. Makes 10.
INGREDIENTS:Eggs - 2 hard boiled and shelled, Stilton cheese - 100 g (3* oz) crumbled, Curd cheese - 50 g (2 oz), Sausagemeat - 450 g (1 lb), Curry powder - 4 tsp, Egg - 1 beaten, Dried wholemeal breadcrumbs, to coat.
COOKING: 1. Chop the hard boiled eggs and thoroughly mix with the Stilton and curd cheese. Divide into 10 and shape into balls. Chill for 10-15 minutes.
2. Mix the sausagemeat and curry powder together. Divide into 10 pieces. Flatten each piece and wrap around a ball of filling. Seal the edges well. Roll in beaten egg then coat in breadcrumbs.
3. Deep fry in hot oil at 160C / 325F for 7-8 minutes, drain on absorbent kitchen paper, or place on a greased baking sheet and bake at 190C / 375F / Gas 5 for 15-20 minutes, until cooked. Serve warm or cold.
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