Scotch Eggs with Chilli Ketchup & Summer Salad

Mon, 4 June 2018

Ingredients:
200g Black Pudding (skin removed)
200g Sausage meat
Pinch of mixed herbs
6 large free range eggs
4 tbsp plain flour
150g Panko Breadcrumbs
3 eggs
1/2 pint of milk
Oil for deep fat fryer

For the Chilli Ketchup:

1 tin chopped tomatoes
200g tomato purée
2 star anise
4 cloves
1/2 white onion diced
1 clove garlic, crushed
250ml red wine vinegar
200g brown sugar
2 Teaspoons of ground coriander
Rapeseed oil

Method:

1. For the Chilli Ketchup, saute onions & garlic in a little oil until soft
2. Add in red wine vinegar and reduce by half
3. Add in rest of ketchup ingredients and bring to a boil. Then simmer until reduce by half
4. Blitz mixture and then strain to get all the bits removed from sauce. Leave to cool
5. For the Scotch Eggs, bring a pan of water to a rapid boil and drop 6 eggs into water for 7 mins
6. Take eggs out of water and place into a pot of cold water
7. Leave to cool then peel and set aside
8. Put sausage meat, crumbled black pudding and mixed herbs into a bowl and combine
9. Place a ball of Sausage mix into your hand and place egg in centre, gently coat the egg in sausage mixture till all egg is encased
10. Repeat with the remaining sausage balls and eggs
11. Beat the 3 remaining eggs with the milk to make egg wash
12. Put flour in a bowl or plate, egg wash in another bowl and breadcrumbs in third bowl
13. Roll the encased egg in the flour then eggwash, then breadcrumbs
14. To cook eggs, heat 5cm of oil in saucepan or use fat fryer
15. Lower eggs into hot oil and cook for 8-10 mins until golden and crispy
16. Drain and serve with ketchup and salad