Wicklewoods Gluten Free Scotch Eggs Recipes

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

Steps:

• Preheat oven to 180c.
• In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• Take a boiled egg; roll it in the flour,.
• Cover the egg in a sausage meat portion.
• Roll it in the beaten egg and then in the breadcrumbs.
• Repeat this process for all the boiled eggs, set aside for five minutes.
• Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• Serve hot or cold.

WICKLEWOOD'S GLUTEN FREE GLAMORGAN SAUSAGES

Steps:

• In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
• In another bowl, beat the eggs and milk together with the mustard powder.
• Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
• Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
• Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
• Serve warm with chutney or relish.

WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE

Steps:

• Preheat the oven to 180c,
• In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
• Add the egg yolks, flour and baking powder, beat well together.
• Gradually add the milk and lemon juice. (Don't panic if it curdles).
• In a separate bowl, whisk the eggs whites until they form stiff peaks.
• Using a metal spoon, gently fold the egg whites into the lemon mixture.
• Pour into a greased 2 pint ovenproof dish.
• Place the dish in a ban Marie and bake for 45-50 minutes.

GLUTEN-FREE SCOTCH EGGS

Steps:

• Heat oven to 400°F.
• In 1-quart saucepan, place 4 of the eggs. Cover with cold water 1 inch above eggs. Heat to boiling; turn off heat. Cover, and let stand 4 minutes. Drain; place pan in sink. Let eggs cool under cold running water 5 minutes. Under the water, and using a large spoon to ease the shell away from the white, crack and peel eggs. Pat dry, and refrigerate until ready to use.
• In food processor, place walnuts, Cover; process until fully ground but before turning into a paste. Transfer to small bowl, and set aside.
• In another small bowl, place almond flour; set aside.
• In large bowl, mix ground turkey, onion, celery, poultry seasoning, salt and herbs. Divide mixture into 4 parts.
• Gently dredge eggs 1 at a time in almond flour. Press 1 section of the turkey mixture to 1/4-inch patty on the palm of your hand. Place 1 egg in center of turkey, enclosing egg in turkey mixture. Press gently to smooth the turkey mixture over the egg. Repeat for remaining 3 eggs.
• Beat last egg in small bowl; add turkey-coated eggs, one at a time, to beaten egg, then finally dredge in the bowl of walnut pieces. Press to adhere.
• Place wire cooling rack in 15x10-inch pan with sides, and place coated eggs on top. Bake 35 to 40 minutes or until turkey mixture is browned and cooked all the way through and eggs reach an internal temperature of 165°F on an instant-read thermometer.

WICKLEWOOD'S SCHOOLDAYS CHOCOLATE CONCRETE (GLUTEN FREE)

Steps:

• Pre-heat the oven to 180 C.
• In a mixing bowl, mix the flour, sugar and Cocoa, add the butter.
• Rub all the ingredients together until it has a crumble consistency.
• Grease and line a 9" baking tin with parchment paper.
• Pour the mixture in and pat it down.
• Bake in the oven for 20 minutes.
• Serve warm or cold.

WICKLEWOOD'S GLUTEN FREE CORNED BEEF FRITTERS

Steps:

• Whisk the egg white until it forms stiff peaks, set aside.
• Mix together the flour, xanthan, onion granules and seasoning.
• In a separate bowl, mix together milk, egg, oil and egg yolk.
• Add the milk mixture to the flour mixture and beat well.
• Gently fold the egg whites into the batter.
• Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
• Dip the corned beef in to the batter and carefully place the fritters in oil
• Fry for about 5-6 mins or until crisp and golden.
• Drain and serve warm.