DEVILLED EGGS

makes / 8

Red onion pickle 100ml chardonnay vinegar 100g red onion 5g pickling spice Salt Crumb mixture 4 hard-boiled eggs 50g plain flour 2 eggs, beaten 50g panko breadcrumbs Salt and pepper Curried mousse 4 cooked yolks 1 tbsp creme fraiche 3 tbsp mayonnaise 1 tsp mustard powder 1 tsp Keens Curry Powder 1 tsp lemon zest 2 tsp chopped chives 10 ml chardonnay vinegar 2 tsp Dijon mustard 8 sprigs fresh dill

Bring the spice to the simmer with the vinegar, add the sliced red onion rings and remove from the heat. Allow the mix to cool, reserve until needed.

For the eggs, toss the peeled hard-boiled eggs into the seasoned flour. Coat the egg in the beaten eggs and place into the breadcrumbs. Pat the egg to ensure an even coating. To deep fry, fill a pot with canola or vegetable oil to about half the depth of the food you’ll be frying. Turn the burner to high, and heat the oil until a pinch of flour sizzles.

Fry the eggs until golden, around 1-2 mins. Allow to cool slightly. Cut eggs in half lengthways and remove yolks. For the curried mousse, mash yolks with a fork. In a separate bowl, whisk together mayonnaise, creme fraiche, chardonnay vinegar, mustard and curry powder until well combined, then stir in the egg yolk, chives and lemon zest. Taste and add more of any of the seasonings to suit your taste. Pipe or spoon the mix into the yolk cavity. Garnish with the pickled red onion and fresh dill. HINT/ Serve on scrunched baking parchment to help them stop rolling around.