Cumin Spiced Basmati ‘Scotch Eggs’
- Medium
- Serves 10
Accompanied by aioli.
Ingredients
Method
- 220g Tilda Original Pure Basmati Rice
- 2 tbsp olive oil , or to taste
- 1 large onion , finely diced
- 1 bulb garlic , finely diced
- ½ litre vegetable stock
- ½ tsp cumin , or to taste
- ¼ pint double cream
- 80g parmesan cheese
- 30 quail’s eggs
- Seasoned flour , for pané
- 8 eggs , for egg wash
- 500g white breadcrumbs
- Garlic mayonnaise, olive oil and lemon juice , to serve
- Heat the olive oil in a pan and cook the onion and garlic without colouring
- Add the Tilda Original Pure Basmati with a little stock and cook like risotto
- Keep stirring and adding stock. Add cumin to taste, and when just cooked, add the cream and grated cheese. Stir until blended then pour onto a tray and allow to cool
- Mould rice around quail eggs and set in fridge for 30 minutes
- Pané, the ‘eggs’ then pass though the egg wash and breadcrumbs again to give a good crust
- To cook, deep fry in hot oil until golden brown then finish in a hot oven for five minutes
- To serve, cut in half, squeeze with lemon, sit each half on garlic mayonnaise and drizzle with olive oil
