Myself and others in the family quite enjoy scotch eggs, however now with a couple of people in the family on gluten free diets I was set the challenge of making some gluten free scotch eggs. The main issue with shop bought scotch eggs is the wheat in the breadcrumbs on the outside and potentially wheat in the sausage meat.
So remembering a cookery programme where they had cooked scotch eggs (I think it was Professional Masterchef) I went out and bought some ingredients.
As well as the medium sized free range eggs, I got some gluten free chipolata sausages. I did think if I should make my own gluten free breadcrumbs, but in the end I did find a packet of gluten free breadcrumbs from Morrisons.
I decided to use these as they would ensure the scotch eggs looked like the ones you could buy in the shops.
I hard boiled the eggs for ten minutes and then left them to cool. I did think about doing soft boiled eggs with a runny yolk, as they did on the telly, but in the end I wasn’t sure of the timings.
Having peeled the eggs I took the sausage meat from a single chipolata. I did this by gently slicing the skin of the sausage and removing it. I patted the sausage meat into a thin circle before wrapping it around the egg. One tip I had picked up from the cooking programme was to ensure that the sausagement was an even layer around the egg, which I think I managed to do.
The scotch egg was then rolled and covered in gluten free plain flour, then covered in beaten egg, before being covered in the gluten free breadcrumbs.
The resulting scotch egg was then deep fried in hot oil. It’s at times like this I wish I had a proper deep fat fryer, but in the end I cooked them in a smallish pan one at a time.
Once I thought the sausagemeat was cooked, the scotch egg was removed from the oil and drained on kitchen paper.
Well the end result was an authentic looking, tasting scotch egg with the texture one would expect. I was well pleased and they were very tasty.
I did quite fancy a Caesar salad for lunch, but I don’t buy the kits, partly as I prefer making my own, partly, as I like more than croutons and parmesan, and mainly as I need to have gluten free croutons.
For my Caesar salad I took some Romaine Lettuce and cut in half and set them across the plate. To this I added some white anchovies, quartered small tomatoes and peelings of parmesan.
For the croutons, I took the crusts of a Schär white loaf and sliced it into cubes. In a hot pan I added some olive oil and some butter, to which I added the cubes of bread and some dried Italian herbs. Once the croutons are browned I took them out of the pan and drained them on some kitchen paper.
These were then added to the salad, followed with some freshly ground black pepper.
I have variations, sometimes I prefer sun-dried tomatoes, but then I do like fresh, it’s a preference.
I do sometimes add Caesar salad dressing, but usually have it on the side.
I made some gluten free white chocolate chip biscuits or cookies using my normal recipe which is in this blog post. This is the same recipe that I use to use before I needed to bake a lot of gluten free cakes and biscuits.
1 standard egg.
Take the same weight of the egg in cold butter.
Twice the same weight of the egg in plain gluten-free flour.
Same weight of the egg of sugar.
Handful of white chocolate drops or chips
Take the flour, and add the cold butter, cut into small cubes. Combine the butter and flour by rubbing the butter into the flour, until there are no lumps and the mixture resembles breadcrumbs.
Then stir in the sugar and the white chocolate chips. You could of course use milk or dark chocolate chips if you prefer.
Add the egg and vanillla essence combine until the biscuit dough is smooth.
How you could take spoonfuls onto a banking sheet, but what I do is wrap the dough in cling film and cool in the fridge for a fair few hours. This firms up the dough, so then you can roll it into a 2cm roll of dough and then slice it into 1cm rounds.
These rounds can the be placed onto a baking sheet or tray.
Bake in a pre-heated oven, at 180 degrees for about six minutes until the edges are brown. Be careful as they will go from done, to overdone very quickly.
I have used Jus-Rol’s gluten free puff pastry quite a few times now, it is easy to use and works well.
It comes as a ready rolled sheet, so using a different method to what I did before, on the short edge I added the filling. I did two kinds of fillings, both using the meat from standard sausages (I removed the skins), but with one I added some diced apple.
Having laid out the filling I rolled the pastry across the filling, that gave me an indication where to cut. I brushed the join with egg and then sealed the join. I then cut them into three rooms, before I placed them on a baking tray, made slices in the top and brushed with beaten egg.
This was then baked in a hot oven for around twenty minutes, until they were golden brown.
They worked very well, the pastry I think it needed to be a bit more flakey, but it was really easy to use and tasted very nice.
Having used the Jus-Rol Gluten Free puff pastry to make sausage rolls I decided to make them again, but also decided to try something new and make some Mushroom, Spinach and Bacon Puffs.
The Jus-Rol Gluten Free puff pastry comes as a ready rolled sheet which I sliced into squares. Into the middle of each square I put a mixture of mushrooms, chopped bacon and cut up spinach. I did consider pre-cooking the mixture, but decided not to. I then folded the corners into the middle and I then brushed the pastry showing with beaten egg. These were then placed on a baking tray lined with baking parchment.
The puffs were then baked in a 180º normal oven or 160º fan oven for 20 minutes or until golden brown.
If I was to make these in the future I would probably add some cheese to the mix, as they were a little dry. Fresh mozzarella would add some moisture, but cheddar would add flavour. Something to think about if I made these again.
Take the same weight of two of the eggs of soft butter
Take the same weight of two of the eggs in caster sugar
Take the same weight of two of the eggs in self-raising gluten-free flour
Yellow food colouring
Red food colouring
Cream the sugar and butter until you have a smooth consistency.
Beat the eggs, add some vanilla essence. I then added a little yellow food colouring to brighten the cake mixture.
Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.
Then fold in the remaining flour until it is combined with the rest of the mixture.
Spoon half the mixture into one side of a loaf tin. Then in the mixing bowl add some red food colouring to the remaining mixture and stir it carefully until you have a nice consistent coloured mixture. Spoon the rest of the cake mixture into the loaf tin.
I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.
I then used a knife to gently swirl the two coloured mixtures together, you’re trying to achieve a swirly effect, not to combine the mix.
The bake the cake in a 180º normal oven or 160º fan oven for 30-35 minutes or until a metal skewer inserted into the cake comes out clean.