It really is the most wonderful time of the year! I love this festive season. The Christmas decorations, the lights and the old movies. But the thing I enjoy the most is the food! There’s nothing better than mince pies, hot chocolates and clementines. I love baking this time of year, although its a little harder with a toddler wanting to join in and eat everything.
There’s also something very exciting about Christmas dinner. Whilst we may not be enjoying as many Christmas parties this year, it’s still possible to host a small gathering with your nearest and dearest or an intimate night for two. So why not push the boat out with these chicken kofta scotch eggs for an exciting starter? They are delicious!
It’s my spin on a traditional scotch egg, but I replaced the sausage meat with chicken mince and used the same flavours I would use to make koftas such as onion, garlic, ginger, chilli and lots of spices. The spicy mince coated in a crunchy breadcrumb layer was so tasty alongside a creamy soft boiled egg.
I served mine with a quick salad and a mint, coriander and cucumber raita to help cool down the spice. It was so flavoursome and great for a dinner party. You could prep them beforehand and then place them in the oven just before serving. Your guests will love it!
Here’s how I made mine:
- 300g chicken mince
- 2-3 eggs (you could possibly make this with 3 eggs depending on the size and you will need one extra egg for the breadcrumb layer)
- 1/2 red onion, finely chopped
- 2 springs of spring onions, finely chopped
- 1 heaped tsp ginger paste
- 1 heaped tsp garlic paste
- 1 tsp green chilli, chopped
- 1 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tsp whole fennel seeds
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 tsps cumin and coriander powder (or 1 of each)
- salt to taste
- panko breadcrumbs
- plain flour
1. Boil 2 eggs for 5 minutes in salted boiling water, and place straight into a ice bath once finished as this will stop the cooking. Leave to cool.
2. Toast the whole spices and then grind them to a powder using a pestle and mortar or machine.
3. Into the chicken mince, add all of the onion, garlic, ginger, chilli and spices and mix well. Leave for at least an hour to marinate if you can.
4. Lay out a piece of cling film and place half the chicken mince mixture on to it. Fold over the cling film and pat down into an oval shape until less than 1cm thick and place your egg in the middle.
5. Gather the mince from under the cling film and wrap around the egg, being careful not to burst the egg and making sure there are no holes. Take out any extra mince if necessary.
6. In three plates, add a whisked egg to one plate, some plain flour to another, and some panko breadcrumbs to another. Season the breadcrumbs and flour with salt and pepper.
7. Now it’s time to pane the scotch egg. Place the scotch egg in plain flour and coat, dusting off any excess. Then place into the egg and coat, and then place into the breadcrumb mixture and coat evenly.
8. Heat a pan of vegetable oil about 4cm deep to 160 degrees C. Place the scotch egg on a slotted spoon and lower gently into the oil to fry. Fry for approximately 8 minutes, turning occasionally, until cooked through but the egg yolk still runny (if desired).
9. Once cooked, place the scotch egg on some kitchen paper to drain and season with extra sea salt if required.
10. Serve with a side salad and a cucumber raita if you wish. Slice open and enjoy!
This really is a crowd pleaser and something special during this festive season. Let me know if you give it a try! Do you have any Christmas traditions that you’d like to share? Leave me a comment below I would love to read them. Thanks for tuning in!
My name is Bhavisha Surti and I am a food photographer and stylist based in Milton Keynes. Please subscribe to my blog below and check out my website to see more of my work at www.jbimagery.co.uk. Thank you!