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Duvel

Duvel

4 hours ago, Tempest63 said:

Maybe the addition of the chutney in Duvels post may be the answer?

 

I know that the owner of the Tapas bar insisted it had to be Spanish Morcilla, and not a UK style black pudding to make it successful.

 

Morcilla (or any of its ethnic cousins) is a boiled sausage, so you can't really count on any binding from the cooking process of the mini Scotch egg per se ...

 

There are two ways to achieve a structurally intact mSe: 

 

1) you cut the boiled Morcilla part with raw meat. Its proteins will coagulate, which will keep the the meat shell in one piece. Addititional binder might work as well. The result will be a more sturdy casing if cooked through, resulting in a rustic dish.

2) you add something to more easily homogenize / soften your Morcilla part, making it easier to fold homogenously and thus wrap it better around the quail egg, creating a smooth surface. Then add a "proper" flour/egg/panko coating which solidifies during the frying process, holding the softer Morcilla part in place (same principle as in Bechamel-based croquette). The result will be more soft, probably feel more "elegant".
 

Duvel

Duvel

4 hours ago, Tempest63 said:

Maybe the addition of the chutney in Duvels post may be the answer?

 

I know that the owner of the Tapas bar insisted it had to be Spanish Morcilla, and not a UK style black pudding to make it successful.

 

Morcilla (or any of its ethnic cousins) is a boiled sausage, so you can't really count on any binding from the cooking process of the mini Scotch egg per se ...

 

There are two ways to achieve a structurally intact mSe: 

 

1) you cut the boiled Morcilla part with raw meat. Its proteins will coagulate, which will keep the the meat shell in one piece. Addititional binder might work as well. The result will be a more sturdy casing if cooked through, resulting in a rustic dish.

2) you add something to more easily homogenize / soften your Morcilla part, making it easier to from homogenously and wrap it better around the quail egg, creating a smooth surface. Then add a "proper" flour/egg/panko coating which solidifies during the frying process, holding the softer Morcilla part in place (same principle as in Bechamel-based croquette). The result will be more soft, probably feel more "elegant".
 

Duvel

Duvel

1 hour ago, Tempest63 said:

Maybe the addition of the chutney in Duvels post may be the answer?

 

I know that the owner of the Tapas bar insisted it had to be Spanish Morcilla, and not a UK style black pudding to make it successful.

 

Morcilla (or any of its ethnic cousins) is a boiled sausage, so you can't really cound on any binding from the cooking process of the mini Scotch egg per se ...

 

There are two ways to achieve a structurally intact mSe: 

 

1) you cut the boiled Morcilla part with raw meat. Its proteins will coagulate, which will keep the the meat shell in one piece. Addititional binder might work as well. The result will be a more sturdy casing if cooked through, resulting in a rustic dish.

2) you add something to more easily homogenize / soften your Morcilla part, making it easier to from homogenously and wrap it better around the quail egg, creating a smooth surface. Then add a "proper" flour/egg/panko coating which solidifies during the frying process, holding the softer Morcilla part in place (same principle as in Bechamel-based croquette). The result will be more soft, probably feel more "elegant".

Duvel

Duvel

5 minutes ago, Tempest63 said:

Maybe the addition of the chutney in Duvels post may be the answer?

 

I know that the owner of the Tapas bar insisted it had to be Spanish Morcilla, and not a UK style black pudding to make it successful.

 

Morcilla (or any of its ethnic cousins) is a boiled sausage, so you can't really cound on any binding from the cooking process of the mini Scotch egg per se ...

 

There are two ways to achieve a structurally intact mSe: 

 

1) you cut the boiled Morcilla part with raw meat. Its proteins will coagulate, which will keep the the meat shell in on piece. Addititional binder might work as well. The result will be a more sturdy casing if cooked through, resulting in a rustic dish.

2) you add something to more easily homogenize / soften your Morcilla part, making it easier to from homogenously and wrap it better around the quail egg, creating a smooth surface. Then add a "proper" flour/egg/panko coating which during the frying process, holding the softer Morcilla part in place (same principle as in Bechamel-based croquette). The result will be more soft, probably feel more "elegant".

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