Scotch eggs with apple & mustard mayonnaise
MAKES 4
I know Scotch eggs are usually made with soft boiled eggs, but I prefer to eat them from a serviette. Enjoy these beauties, served warm and dipped in a creamy apple & mustard mayo.
4 large eggs, plus one extra
4 pork sausages
1 tsp fennel seeds
¼ tsp black pepper
Splash of milk
¼ cup flour
1 cup panko crumbs Vegetable oil, to shallow-fry APPLE & MUSTARD MAYONNAISE
1 medium-sized red apple
(Braeburn or Rose) 1 tsp mustard powder or use
wholegrain mustard
Pinch of turmeric
1 cup mayonnaise
(I use Best Foods)
1 tsp fresh dill fronds
Salt to season
1 Preheat oven to 180°C.
2 Place the eggs in a saucepan of cold water and bring to the boil for 8 minutes until hardboiled. Drain and run under cold water to cool, then gently peel off the shell.
3 Remove the casings from the sausages, then add the fennel seeds and pepper. Mix and divide into four portions, rolling each into a circle. Pat each circle into a flat disc.
4 Place the eggs in the centre of the sausage meat and gather up to enclose the eggs. Shape into neat balls and chill for 15 minutes.
5 In a bowl, beat the extra egg with a splash of milk. Set out a plate with flour and a shallow bowl with the panko crumbs.
6 Roll each egg in the flour, then the beaten egg (drain the excess), and coat with the panko crumbs.
7 Heat the oil in a small frying pan or saucepan on medium heat and fry the eggs, turning frequently until golden. Transfer to a baking tray and
bake for 15 minutes until crispy and to finish cooking. Serve warm, halved or quartered, with the apple & mustard mayo. 8 For the apple & mustard mayonnaise, chop the apples roughly (no need to peel or core). Place in a saucepan with a little water. Add the mustard and turmeric, then cover and simmer until the apple puffs and is tender. Drain, reserving the juice for your breakfast muesli. In a food processor, blitz the mayonnaise and gradually add the apple. Process until well combined and shiny. Stir through the dill and season to taste.