light-meals

Chorizo Scotch Eggs with Paprika Spiced Potato Salad

July 07

Scotch eggs are making a serious comeback and rightfully so, they make ideal picnic fare as they are essentially an individual self-contained mini meal. The new wave of modern scotch eggs are all about quality and flavor and there are plenty of variations to the normal coating of sausage meat (I have quite successfully added black pudding to the mixture). Chorizo scotch eggs will make you question why you ever had eggs in any other way, surprisingly easy to make and the perfect picnic food combined with a paprika spiced potato and mint salad.

Serves 4
50 mins

Method

1. To prepare the soft-boiled eggs, put the eggs in a pan of cold water and bring to a simmer, then cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking any further. Once cooled, peel off the shells and aside until needed.
2. To make the filling, blitz the sausage and chorizo meat in a food processor until you have a smooth mixture. Place in the fridge to chill for 15 mins.
3. Once chilled, use to shape around the egg, then dust in the seasoned flour. Dip in the egg wash mixture and then roll in the dried breadcrumbs. Arrange on a tray, then cover loosely with clingfilm and chill until needed.
4. When ready to serve, heat the sunflower oil in a deep-fat fryer to 180˚C and cook the scotch eggs for 4 minutes until crisp and golden brown. Drain on kitchen paper.
5. For the potatoes, preheat the oven to 220˚C/425°F/Gas Mark 7.
6. Place the potatoes on a large roasting tray and drizzle with a little olive oil and sprinkle with 1 teaspoon of paprika and sea salt. Toss through to coat.
7. Roast in the oven for 45 minutes until crisp and golden.Whisk together the olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Add in the cooked potato wedges and toss through the dressing with the mint and red onion slices. Serve alongside the scotch eggs.

For the scotch eggs:

8 large free range eggs, for boiling

1 tbsp sunflower oil

400g pork sausage meat

200g chorizo casing removed and roughly chopped

1 large free range egg, for egg wash

50g seasoned flour

100g dried breadcrumbs, preferably Panko

Sunflower oil, for deep-frying

Sea salt and freshly ground black pepper

For the paprika spiced potato salad:

900g of baby potatoes, sliced in quarters, lengthways

½ red onion, finely sliced

2 tsp of smoked paprika

3 tbsp of extra virgin olive oil

1 tbsp of red wine vinegar

1 tsp of Dijon mustard

1 garlic clove, finely minced

A good handful of mint leaves, roughly torn

You'll Need

Saucepan

Bowl of ice water

Food processor

Deep fat fryer

Roasting tray

If you liked this

Don’t knock these until you try them. They’re a proper old family favourite. Despite extremely ambitious kitchen creations, my dad’s cooking isn’t exactly widely celebrated, but I’ll give him this — when I was a kid he always knew how to pull out the stops to impress me in the kitchen. I remember making these with him early one Sunday morning for my mom and thinking to myself that he was the coolest dad in the world! The addition of sweet chilli sauce might not get the approval from my old fella, but I think it goes quite nicely.

breakfast
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Harissa Baked Eggs

January 12

Whether for brunch, lunch or dinner, these baked eggs are a speedy way to provide booming flavour and a dose of healthy comfort food. A basic tomato sauce is the hallmark of any good home cook and here it is put to good use to coddle eggs until their yolks are runny and unctuous. With an injection of dark heat from the harissa paste, for me this is all too often the answer to the question: ‘What’s for dinner?’

light-meals

Chorizo Scotch Eggs with Paprika Spiced Potato Salad

July 07

Method

Ingredients

You'll Need

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