Thyme Caramelised Onion Mini Scotch Eggs Recipes

THYME & CARAMELISED ONION MINI SCOTCH EGGS

Steps:

• Fill a large pan with water and bring to the boil. Fill a bowl with cold water and add the vinegar. Lower the quail's eggs into the boiling water with a slotted spoon and cook for 2 mins. Scoop out the eggs, plunge them into the vinegar water and leave to cool for at least 20 mins, or drain and chill for up to 24 hrs.
• In a large bowl, mash the sausagemeat, thyme and chutney until well combined. Drain and carefully peel the eggs. They should be softly boiled, so will be delicate - try not to break the egg white as you peel them.
• Spread the flour over a plate. Whisk the hen's eggs in a wide, shallow bowl and tip the breadcrumbs into a third dish. Divide the sausage mixture into 12 patties. Take one patty and flatten it in the palm of your hand. Put a peeled egg in the centre and carefully wrap the patty around the egg to completely enclose it. Roll in flour, then egg, then the breadcrumbs. Continue with the remaining 11 eggs, then chill for at least 30 mins, or overnight.
• Half-fill a large pan with oil, heat to 180C on a thermometer, or until a cube of bread browns in 45 secs. Gently drop in a few eggs, making sure you don't overcrowd the pan, and cook for 3 mins or until deep golden brown and crisp. Remove with a slotted spoon onto a tray lined with kitchen paper, and sprinkle with flaky sea salt. Serve warm or cold. Will keep in the fridge for 1 day.

CARAMELIZED ONIONS WITH THYME

Steps:

• Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

ONION AND THYME FRITTATA

Steps:

• Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
• Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
• Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.