Italian scotch olives
- Preparation and cooking time
- Total time
- A little effort
- Serves 6 as a starter
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- 1 tbsp olive oil
- 1 small onionfinely chopped
- 1 clove garlicfinely chopped
- 1 tsp fennel seeds
- ½tsp thymechopped
- ½tsp sagechopped
- 100ml red wine
- 300g sausagemeat
- pitted Gordal olivespatted dry of brine
- 150g plain flourseasoned
- 6 egg yolkswhisked with 3 tbsp of milk
- 200g panko breadcrumbs
- vegetable oilfor deep-frying
Nutrition: per serving
- kcal329
- fat18g
- saturates4.4g
- carbs29g
- sugars1.6g
- fibre2.3g
- protein9.7g
- salt0.8g
Method
step 1
Heat the olive oil in a frying pan and cook the onion for 5 minutes until just softening, then add the garlic and fennel seeds, and cook for further 3 minutes. Add the herbs and wine, and reduce to a glaze. Spread the mixture onto a large plate and allow to cool for a few minutes.
step 2
Combine the sausagemeat and onion mixture in a mixing bowl, and work the ingredients together with a pinch of salt and pepper. Divide the mixture into 10 x 25g balls (each about the size of a quail’s egg).
step 3
Take an olive and wrap the meat around it until completely covered (just like a scotch egg). Roll the scotch olives around in the seasoned flour (use a plate or flat bowl) coating all over. Dip the scotch olives individually in the egg yolk, let the excess drip off, then coat thoroughly in the breadcrumbs. Put on a plate ready for cooking.
step 4
Fill a pan no more than a third full with vegetable oil and heat to 190C or until a cube of bread browns in 25 seconds. Fry the scotch olives in batches for 3-4 minutes or until deeply golden and crisp, and the meat is cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve with mayonnaise, if you like.
