On a very rare occasion I would watch a snippet of MasterChef as I walked past the lounge room. On those rare occasions I often learnt something.
For instance, I learnt that you should put the oil on the meat not in the pan (but I don't know why) and I learnt how to make spun sugar.
One other thing I noted was that we (that's Caitlin and me!) could make up our own Scotch Egg styled recipe, having been inspired by Adam and his Prawn Scotch Egg with a Coconut, Chilli Sambal.
So Cait and I mulled on the idea for a few weeks, waited for a time when we had chicken mince and the time needed to create.
That all came together this evening (well the idea and the chicken mince. The time was a little lacking but we persevered).
And now I present Cheggs!
Cheggs get the thumbs-up and a high-five and a bargaining request to have them once a month.
What do you think?
Hope your dinner was this much fun.
Oh, and I forgot to say...
They're baked, not fried!!!