Now we can get out more and enjoy the fine weather, how about a picnic? These Scotch Eggs make a great addition to a picnic with friends and family, Think how impressed they will be with your home made Picnic food.
Scotch eggs are the ideal snack food and much easier to make than one would assume! Using sausages instead of regular minced meat gives the advantage of already having perfectly seasoned meat. But this British classic comes with a twist: sharp, nutty Parmigiano-Reggiano added to the meat and the breadcrumb coating! Enjoy these flavour-filled goodies at parties or picnics or serve as a main meal with some green salad.
375g ground beef mince (500g if large eggs are used) from Cumberland sausages
4 medium-sized eggs
1 extra egg for crumbing
4 tbsp Parmigiano-Reggiano, finely grated
75g breadcrumbs
350-500ml vegetable oil for frying (depending on height of pot)
2 tbsp Worcestershire sauce
1 dollop mustard
Generous amount of cracked black pepper
Pinch of salt
Instructions
Place the four eggs in a pot and bring the water to a boil. Take the pot off the heat, place a lid on top and leave the eggs to sit for 9 minutes.
In the meantime, take the sausages and one by one squeeze the minced meat out of the skin over a mixing bowl.
Add flour, mustard, Worcestershire sauce, cracked black pepper and one tablespoon of grated Parmigiano-Reggiano. Mix well and form a ball. Then divide the mixture in four equal parts.
After the eggs have been left in the heat for 9 minutes, drain the hot water and douse them with cold water. Remove the shells and leave them to cool.
Lay out two bowls and a plate. Crack an egg in one of the bowls and whisk it up with a fork. In the second bowl, add the breadcrumbs and the remaining three tablespoons of grated Parmigiano-Reggiano.
Take one piece of meat, flatten it in your palm and place a hard-boiled egg in the middle. Wrap the meat around the entire egg. Make sure there are no holes. Do the same with the other eggs.
One by one place the meat-covered eggs in the whisked egg and then in the Parmigiano-Reggiano-breadcrumb-mixture and put them on a plate.
Take a high-rimmed pot and fill it with vegetable oil. Heat up the oil. To find out if the oil is ready for frying, take a few breadcrumbs and sprinkle them in the oil. If they start to sizzle, the Scotch eggs are ready to be fried. Use kitchen tongues to place the eggs carefully in the hot oil. If there is not enough space to fry all eggs at once, fry them two at a time. It can get very smoky from the frying oil, so open a window or switch on the exhaust hood.
Fry the eggs for about 5 minutes in the oil until golden brown, then remove them from the pot with the kitchen tongues and place them on a plate laid out with kitchen towels. Dab off any excess oil, then put the Scotch eggs on a baking tray and cook them in the pre-heated oven for about 10 minutes, middle rack, at 180°C (fan) or Gas Mark 5.
Serve warm or cold with a side salad or as a snack. They are ideal to take to a picknick. Kept in the fridge, they will keep for up to 2 days.
“My son Richard presented me with this track. It was an unusual one, a bit of a James Brown vibe, who I always loved. I worked on it till I found the exact right melody, which was not obvious, and the right words to sing that I could relate to. I always have to tell a story, and it all came together very nicely. The lyrics are a little naughty, which my age, I am certainly allowed to be. We made this video in my garage complete with dancing, confetti, and masks wearing muso’s and dancers. I must say it was a little strange looking into all those Suzi’s faces… very surreal. The track and video can be summed up with one word…… FUN!” – Suzi
OUT NOW!
It’s got to be a very special release that has Suzi Quatro announce proudly: “The Devil In Me is the best album in my career to date!” After all, the American rock vocalist would hardly utter such superlatives lightly. Suzi’s enthusiasm for her latest offering has many reasons, twelve of them to be precise. Because The Devil In Me consists of exactly a dozen songs, each of them – from the opening track and title song to the final ‘Motor City Riders’ – a real highlight.
The reasons for Suzi’s remarkable creative explosion: on the one hand the lockdown, which kept her from her usual touring life in spring 2020, and on the other another collaboration with her son Richard Tuckey, which had already worked out extremely well on her predecessor album No Control. Suzi: “Starting spring 2020, almost one hundred of my shows were cancelled and Richard would also have been on tour with his band had not all concerts been cancelled or postponed. So, I said to him: ‘We should make the most of our free time, write new material and allow ourselves to be inspired by the things that are currently going on in the world.’ I already knew that Richard and I make a brilliant team, after all No Control had been a major success and a very special recording for us. Although I would never have thought that we’d be able to surpass it. But everybody who’s heard The Devil In Me and all the people who had worked on the previous album have told us: ‘This album is even stronger!’”
Suzi
The album presents Suzi’s full range of musical diversity plus a number of surprises. From rock tracks such as ‘The Devil In Me’, ‘Get Outta Jail’, ‘Motorcity Riders’ and ‘Hey Queenie’ (“these four songs are typical of me and continue the tradition of my 1973 debut album”) to fairly unusual numbers such as the pub atmosphere-inspired ‘Loves Gone Bad’ with its intimate mood or ‘In The Dark’ which is accompanied by elegant piano and provocative saxophone sounds, Suzi presents herself from a whole range of different aspects. “Richard wanted this album to have a through line, so that you could put any track on, and it just fit… he also said he wanted this album to be as important and ground breaking as my first one. So that is how we approached this project, and that is what we accomplished.”
TRACK LISTING
The Devil In Me * Hey Queenie * Betty Who? * You Can’t Dream It * My Heart And Soul * Get Outta Jail * Do Ya Dance * Isolation Blues * I Sold My Soul * Love’s Gone Bad * In The Dark * Motor City Riders * Bonus (vinyl only): Can I Be Your Girl * Desperado
See Suzi LIVE
2021
17.04. UK-Peterborough – Showground
09.05. DE-Dessau – Anhalt Arena
10.05. DE-Dresden – Kulturpalast
12.05. DE-Wuppertal – Historische Stadthalle
14.05. DE-Mönchengladbach – Red Box
17.05. DE-Berlin – Friedrichstadtpalast
22.05. DE-Siegen/Hilchenbach – KulturPur
23.05. DE-Fulda – Esperantohalle
28.05. DE-Stuttgart – Liederhalle
19.06. ES-Vitoria-Gasteiz – Azkena Rock Festival
26.06. DE-Neuleiningen – Burgsommer
01.08. DE-Seebronn – Rock of Ages Festival
04.08. DE-Monschau – Burg Monschau
05.08. NL-Steenwijkerwold – Dicky Woodstock Festival
A lovely light meal for family or guests this weekend, serve with rocket and watercress and plenty of torn baguette. Simple to prepare and easy on the taste buds.
Enjoy with a glass of chilled white Chablis or Prosecco.
Caramelized-Onion and Gruyère Tarts with Parmigiano-Reggiano
Ingredients
400g grated Gruyère cheese
10 tbsps. grated Parmigiano-Reggiano cheese
225g. Cream cheese
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh oregano
¾ tsp. fresh ground pepper
2 tbsp. unsalted butter
2 large onions
2 tbsp. thyme
1 Pack Jus Rol Puff Pastry
50g olives (optional)
Method
Heat oven to 200 degrees C (180 fan)
Mix Gruyère, cream cheese, Parmigiano-Reggiano, mustard, oregano, and pepper in a small bowl and set aside.
Melt butter in a large pan, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized.
Stir in the thyme and set aside.
Cut pastry into 8 equal sizes pieces
Spread the cheese mixture on the dough, leaving a 1/2-inch border all the way around.
Top with the caramelized onions and the olives.
Bake tarts on parchment-lined baking sheet for 10 minutes, reduce oven temperature by 20 degrees, and bake until puffed and golden – approx. 12 minutes more.
October 12, 2026 1860 Elmer Sperry 1872 Ralph Vaughan Williams 1929 Magnus Magnusson 1935 Luciano Pavarotti 1942 Melvin Franklin 1944 Angela Rippon 1948 Richard Parfitt 1954 Les Dennis 1967 Susan Tully
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