That looks good! I prefer them with a harder cooked egg rather than a runny one though. This is the first time I've seen reference to 'groundnut oil.' I realize it's what in the US is called peanut oil, but I've never seen it called that in a recipe before. When I make Scotch Eggs, I have to make the sausage meat first as I can't get it in the stupidmarkets here.
But I went out and bought a bag of 'Fuji' apples, Japan's best variety, some cinnamon sticks, a bag of sugar, and a bag of potatoes. I already have the 'groundnut oil!'
Stitchawl
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