Scotch egg with crispy Dry cured bacon, black pudding with apricot, white pudding with honey & apple

INGREDIENTS:

  • 4 eggs
  • 1 x 400g pack Derry Clarke @home breakfast sausages
  • 1 x 200g pack Derry Clarke @home dry cured rashers
  • 1 x 300g roll Derry Clarke @home black pudding with apricot
  • 1 x 300g roll Derry Clarke @home white pudding with honey & apple
  • 4 vine plum tomatoes
  • 2 cups bread crumbs
  • 1 cup flour
  • 1 cup of milk beaten with 1 egg

METHOD:

  1. Boil eggs for 5/6 min and refresh in cold water. Remove shell.
  2. Remove sausage meat from their skins and divide mixture into 4 portions.
  3. Place each sausage mixture on to 4 square pieces of oiled cling film.
  4. Place boiled eggs in centre of sausage mixture and wrap meat around each egg.
  5. Place in fridge for 30 min.
  6. Remove cling film and egg, roll in flour then milk and egg mixture and then breadcrumb. Again place egg in milk & egg mixture and then breadcrumb.
  7. Cook eggs in deep fat fryer for 2/3 min until golden and finish in oven for 10 mins at 160 degrees Celsius.
  8. Cut tomatoes in half, season and grill for 5 min.
  9. Grill rashers until crispy.
  10. Cook black & white pudding in pan until are brown on both sides.