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