1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Scottish genius knows no bounds

Discussion in 'The Lounge' started by daft_biker, Oct 23, 2020.

  1. daft_biker

    daft_biker Action Man!

  2. Learning

    Learning Ethelred the Ill-Named

    That looks disgusting. The bread roll has not been toasted.
    However your suggestion of putting the battered sausage between tattie scones is promising.
    I had to google tattie scones. They look like a good idea. Who first thought of mixing baking powder with mashed spud with not too much flour and then frying it? If you added some left over veg you would have an interesting variation of bubble and squeak. I haven't got any baking powder. I will try to remember to buy some and report back.
     
    daft_biker likes this.
  3. John Farrell

    John Farrell Well-Known Member

    Well - you know it was two scotsmen who invented copper wire?
     
    daft_biker likes this.
  4. Zou

    Zou Well-Known Member

    daft_biker likes this.
  5. AGW

    AGW Well-Known Member

    I find it hard to eat a roll and sauasage without an egg ontop.....could they batter and deep fry an egg as an optional side?.....the yolk would have to stay runny/

    Graeme
     
    Zou, daft_biker and Catriona like this.
  6. daft_biker

    daft_biker Action Man!

    I was thinking the same... deep fried egg could be equally brilliant.

    I'm hoping somewhere local starts doing these.
     
  7. MJB

    MJB Well-Known Member

    A friend tried deep frying an egg once. It wasn't pretty.
     
  8. Footloose

    Footloose Well-Known Member

    Have their Chippies tried coating a Donor Kebab (held together with cocktail sticks) with batter? Maybe this would be just a tad too sophisticated?
     
  9. Catriona

    Catriona Well-Known Member

    Depends which part the donor donated I guess. ;)
     
    Zou likes this.
  10. Footloose

    Footloose Well-Known Member

    Whoops! :rolleyes: - Should have spotted that error!
     
  11. Dorset_Mike

    Dorset_Mike Grumpy Old Fart

    I do something similar, mashed spud mixed with powdered egg then fried, goes well with bacon medallions, or change the ratios of the mixture, maybe add a drop of milk (or water) chop the bacon and you have a bacon and potato omelette, could further enhance with chopped mushrooms, onions etc.
     
    daft_biker likes this.
  12. daft_biker

    daft_biker Action Man!

    I imagine the technique might involve shallow frying to get the shape to then batter and deep fry.

    Might try making a mess in the kitchen one day.
     
  13. Geren

    Geren Well-Known Member


    Not sure but we do have the Pizza Crunch (deep fried battered pizza) so I can't imagine that a kebab would pose too many issues.
     
    Zou and daft_biker like this.
  14. AGW

    AGW Well-Known Member

    Freeze the egg then dunk in the batter the batter?

    Hector Mc Bloomingtal
     
  15. daft_biker

    daft_biker Action Man!

    I believe that is how they do the mars bars....they start off frozen.

    Cunning plan:).
     

Share This Page