River Cottage

��������� For the first meat mix, place all the Guinea Fowl meat, 90g of the skinned Sausage meat, � a dessert spoon of the minced Onion, all the Grain Mustard, Apple Vinegar, Grapefruit zest, seasoning & Thyme into a food processor with some seasoning and blitz with a metal blade until an almost smooth mix is obtained.

��������� Clean out the bowl and for the second meat mix place the Black Pudding, the remaining 30g of skinned Sausages, 1 � dessert spoons of minced onion, seasoning & the Flat Leaf in.

��������� Blitz until a like for like consistency to the first mix is done.

��������� Place the eggs in a pan of water with a dash of vinegar, put on the stove and bring to the boil. At this point cook for a further 4 minutes.

��������� Strain the water, jiggle the pan to crack the shells, and flush with running cold water until eggs are chilled.

��������� Peel the Eggs.

��������� Roll in a mix of seasoned flour and Fennel pollen, shaking off the excess.

��������� Roll the eggs, one at a time in the mix of beaten egg and truffle oil, again, shaking off the excess.

��������� Take 1/6 of the Guinea Fowl & Sausage mix and flatten out large enough to fully cover the egg. Mould evenly round the egg, ensuring it is fully covered without holes in the meat.

��������� Re-roll in the flour, then the egg and repeat the meat process, but this time with the Black Pudding/Sausage Meat. Make sure it is tightly moulded around the Guinea Fowl.

��������� Roll through the Semolina, shake then roll in the Egg.

��������� Roll into the Combined Breadcrumb.

��������� Repeat the last two stages.

��������� To cook, heat the fryer or a pan 1/3 filled with oil to a temperature of 170�C and cook eggs for 5-6 minutes, until an even golden brown colour.

��������� Place on absorbent paper, and sprinkle with a little cracked pepper whilst rolling around.

Note: For a less fussy and quicker option, you can put the ingredients for both meat mixes into the food processor to make just the one.

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Enjoy.