members recipes

scotch eggs with a Barcelona touch !

Ingredients
2 butifarra sausages ( a typica sausage from Barcelona)
I use sausage meat with roquefort and another with mushrooms
9 quail eggs
1 beaten free range egg
flour
granary breadcrumbs
white breadcrumbs
parmesan

Method
Boil the quail eggs for 2 mins, plunge into cold water, tap, roll and peel.
Cut open the Butifarras (sausages) . Place a small amount of meat on a surface and place the boiled quail egg in the centre, shape around the egg with floured hands. Repeat with all the eggs.
**tip** I use my own breadcrumbs which I make from the crusts or stale bread. I keep them in the freeze in a bag and always have them to hand for cooking. You can use them directly from the freezer**

For the roquefort sausage I coat in the beaten egg and roll in granary breadcrumbs and for the mushroom sausage I roll in white breadcrumbs with parmesan.

I don´t like to fry food or use excess oil so I spray the scotch eggs with a little olive oil and cook them in the oven for 20 mins at 180.