Ingredients

Serves 6

Scotch Eggs
12 eggs
5 slices white sandwich bread
¾ cup (180ml) milk1 onion, chopped
500g premium mince (pork, lamb or veal)
1 egg extra
1 garlic clove, crushed
1 small red chilli, deseeded
2 tbsp chopped fresh herbs 
½ teaspoon ground nutmeg
Sea salt and freshly ground black pepper
Rocket and tomatoes and cucumber for salad

 

Low Joule Trifle
Serves 10

200g savoiardi sponge finger biscuits
2 pkts raspberry low-joule jelly crystals
80g almond flakes, toasted
2 cartons of low fat custard
500g mixed summer fruit (such as strawberries, raspberries, blueberries or cherries - frozen is ok, just thaw)
2 tsp icing sugar mixture

 

Method

Scotch Eggs
(Recipe adapted from Jill Dupleix)

1. Preheat oven to moderately hot (200°C/180°C fan-forced). Place the 12 eggs in a pan of hot water and bring to the boil. Simmer, uncovered, for 6 minutes from the moment the water starts to bubble, then immediately drain and run under cold water to stop them cooking further. This will help avoid grey rings around the yolks after baking. Peel when cool.

2. Cut the crusts from the bread, then soak the bread in the milk for one minute. Drain bread and squeeze dry.

3. Combine bread and sausage mince in a bowl with your hands. Add the extra egg, garlic, herbs, chilli, nutmeg, salt and pepper; mix well.

4. Lightly oil 12 holes of a muffin pan (1/3 cup/80ml capacity). Divide the mixture into 12 even portions. Mould a portion in the cup of your hand. Place a hard-boiled egg into the "cup" and shape the meat around to enclose. Roll it to smooth the surface. Add eggs, pointy end up, into the muffin pan - make sure each egg is completely covered.

5. Bake, uncovered, for 20 minutes or until browned; cool in pan. Drain any juices from pan, run a knife around each one to loosen. Serve with salad.
 

Low Joule Trifle
1. Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.

2. Prepare the jelly following packet directions. Carefully pour the jelly mixture over the biscuits. Cover with plastic wrap and place in the fridge for 4 hours or until the jelly is set.

3. Spoon the custard over the jelly. Top with the mixed summer fruit.

4. Sprinkle with toasted almond flakes and dust with icing sugar to serve.