You’re looking at Greek green olives with chilli and lime and piri peppers, spicy pork salami bites and sundried tomatoes with Italian grana padano, garlic and herbs. YUM.
Although Garry was more a fan of these Spanish pitted green olives with lemon oil and herbs. That boy really loves olives.
And my favourites were, without question, these AMAZING mini chorizo and pork pies.
I had three to myself, and that just wasn’t enough. I want more.
This selection was delicious, but not enough for a picnic. I needed to think of something to supplement it and, continuing the mini theme set by the pork pies, I went for these. Mini scotch eggs.
Now, there are plenty of scotch egg recipes out there, but you know me. I like making healthy versions of things when I can. So rather than fry my scotch eggs, I decided to bake them. They taste just as delicious, and won’t make your mouth feel greasy afterwards.
As an aside, this is an incredibly easy, incredibly messy recipe — which makes it perfect to make with kids!
You start by hard-boiling eggs and mashing them up with salt and pepper.
Then you make little discs of pork meat, add a teaspoon of egg to the middle, and roll into a ball.
Roll the balls of pork in flour, egg and breadcrumbs…
…so that they look like this…
…and bake into little balls of taste explosion.
- Two hard-boiled eggs
- 8 thick sausages (get low-fat if you're trying to be extra healthy)
- 4 slices of wholemeal bread, whizzed into breadcrumbs
- Flour for dusting
- Two raw eggs
- Mash the hard-boiled eggs with a pinch of salt and black pepper
- Split the sausages in half and peel of the skin. Flatten a sausage half into a disc in the palm of your hand, before adding a teaspoon of the egg mixture into the middle of the disc. Bring the edges of the disc together so the sausage meat makes a ball around the egg. Repeat with the rest of the sausages
- Chill the sausage balls for 10 minutes in the fridge
- Pre-heat the oven to 200C and whisk the two raw eggs together. Roll the sausage balls in the flour before dunking in the egg and coating in breadcrumbs. Tap and shake the sausage balls enthusiastically to get rid of excess breadcrumbs
- Lay the breadcrumb-coated sausage balls on a baking tray and bake for 25 minutes, shaking the balls halfway through to ensure they don't stick. When ready they will be golden brown and the sausage meat will be cooked through
- Remove from the oven and leave to cool
- Place the eggs in a pan in a single layer. Add cold water, covering the eggs by 1-2 inches. Bring the water to the boil. Immediately take the pan off the heat and cover it. Leave to stand, covered, for 12 minutes. Then remove the eggs and dunk them in cold water to stop the cooking process