It seems incongruous to say ‘happy Good Friday’, since according to Christian tradition, it’s anything but.
However, most Easter traditions have a rather happier theme, as evidenced by the super-abundance of chocolate eggs and bunnies of modern times. And of course, in more pagan times, it was an even happier time, since Easter / Oestre / Ostara was the fecund Goddess Representative (Monique Snyman, pay attention!) of fertility … and of course, as we all know, immaculate conception simply isn’t possible! Fertility and the actions that go with it are messy and fun and I’m sure most of us wouldn’t have it any other way!
So, here’s a not very traditional twist on the whole egg thing. Since it’s a beautiful day, the dog, Himself, and I are taking a picnic up a hill. Since neither the dog nor Himself do hummus, and I don’t do carrying (not up hills, anyway), we’re taking scotch eggs (a meal in your hand), made in a non-traditional way (no frying) and this time they’ve worked rather better than the last effort several years ago (really, don’t fry them, it isn’t worth the pain to either your creativity or your hands).
Scotch Eggs, Sakina-style!
1 packet of sausages (get the best you can afford)
2-3 handfuls of rolled oats
1 egg for mixing
1 egg for dipping
about a dessert-bowl of oats for breadcrumbing
12 tsps EVOO
1. Get the oven on at about 200*C/400*F.
2. Boil your eggs until they’re probably hard boiled – if you do them slightly soft, that doesn’t matter.
3. Slit each sausage skin end-to-end with a pair of scissors and remove the meat. Bin the skin.
4. Break a single egg into the sausage meat and dump in about 3 handfuls of rolled oata, because otherwise it gets a bit sloppity. Squidge and squeeze the meat between your fingers until everything’s incorporated. You could add a bit of chilli or whatever takes your fancy at this point.
5. Peel the boiled eggs.
Now for the tricky bit:
6. Taking the first boiled egg, pull off a piece of sausage meat a little larger than an egg, and flatten it out to a thick patty. Lay it in the palm of one hand and place the egg on top. Gently work the sausage meat around the egg by flattening it from the middle outwards to the edges, always shaping it around the egg. You’ll be amazed how well it ‘grows’. You need far less than you might think. When you’ve worked it all the way round the egg, place it to one side and start on the next. Do all 6 eggs. They should be about tennis-ball-size, if it’s working right.
7. Beat the final egg in a bowl, and pour the oats into another bowl.
8. Turn each scotch egg in the beaten egg, and then put it straight into the oats, and cover. Be gentle but firm. You shouldn’t need to do this bit twice, I got great coverage with just one pass, which was unexpected.
9. As you do each one, pop them onto a baking tray (or, I just thought, a cupcake tray would be perfect!) and when they’re all perfect, take a teaspoon and your oil (EVOO is all I have) and drizzle a teaspoon or two over each one. You don’t have to drown them in oil, just a sprinkle is fine.
10. Straight into the oven with a cooking time of about 40 minutes – you might like them a bit browner, so a bit longer would work fine.