Scotch Egg served with Chili Ketchup and Summer Salad

SCOTCH EGGS SERVED WITH CHILLI KETCHUP AND SUMMER SALAD

Ingredients
200g black pudding (skin removed)
200g Sausage meat
Pinch of mixed herbs
6 large free range eggs
4 tbsp plain flour
150 g panko breadcrumbs
3 eggs
1/2 pint of milk
Oil for deep fat fryer

Chilli ketchup

Ingredients
1 tin chopped tomatoes 450 g
200 g tom purée
2 star anise
4 cloves
1/2 white onion diced
1 clove garlic crushed
250 ml red wine vinegar
200 g brown sugar
2 Teaspoons of ground coriander
Wicklow rapeseed oil

Method

CHILLI KETCHUP
1- sauté off onions, garlic in a little oil till soft
2- add in red wine vinegar and reduce by half
3- add in rest of ingredients and bring to a boil and then simmer till reduce by half
4- blitz mixture and then strain to get all the bits removed from sauce
5- leave to cool and chill overnight

SCOTCH EGGS
1- bring a pan of water to a rapid boil and drop 6 eggs into water for 7 mins
2- take eggs out of water and place into a pot of cold water , cracking the shells a little ”tis makes it easier to peel later
3- leave to cool then peel and set aside
4- put sausage meat , crumbled black pudding and mixed herbs into a bowl and combine
5- 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
6- repeat with the remaining sausage balls and eggs
7- beat the 3 remaining eggs with the milk to make egg wash
8- put flour in a bowl or plate , egg wash in another bowl and breadcrumbs in third bowl
9- roll the encased egg in the flour then eggwash , then breadcrumbs ,
10- To cook eggs , heat 5cm of oil in saucepan or use fat fryer
11- lower eggs into hot oil and cook for 8-10 mins until golden and crispy
12 – Drain and serve with ketchup and salad

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