The Guardian - Feast

Chorizo and parsley scotch eggs

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Prep Cook Makes 25 min 15 min 6

6 medium eggs 200g good-quality pork sausages, skinned

200g good-quality chorizo, skinned

1 big handful parsley, roughly chopped

1 small bunch thyme, roughly chopped

20g finely grated parmesan

For the coating 50g plain or gram flour, seasoned with salt and pepper

2 eggs, beaten 100g panko or fine breadcrumb­s Vegetable oil, for deep-frying

To serve Lemon wedges Piccalilli, tartare or quick-pickled cucumbers

Soft egg, a garlicky, herb-flecked chorizo blanket and a golden, crispy crumb – this makes an epic picnic snack.

Put the eggs in a large pan of cold water and bring to a boil. Turn down the heat, simmer for five minutes, then remove and transfer to a bowl of iced water. Once cool, gently tap all over on a work surface and peel carefully, so as to keep the eggs intact.

Mix the sausage meats, herbs and parmesan in a bowl, scrunching everything together until the meat is sticky. Divide into six even-sized balls, then wet your hands and flatten each ball in your palms, making it as thin as you can without it falling apart. Gently shape the meat evenly around each peeled egg, moulding it until the egg is sealed all over, then repeat and pop all the eggs in the fridge to firm up.

Prepare three plates: one with flour, one with beaten egg and the third with breadcrumb­s. Pour enough oil into a deep pan to come 5-6cm up the sides and heat to 160C-170C (use a meat or jam thermomete­r). Roll each egg in the seasoned flour, followed by the egg and then the breadcrumb­s.

Once the oil is hot, fry the eggs three at a time for three to four minutes, until the breadcrumb­s are golden. Scoop out and drain on kitchen paper, then serve with the lemon wedges, a watercress or baby gem salad, and piccalilli, tartare or quick-pickled cucumbers to hand round. Or stir finely chopped gherkins, capers and shallots into shop-bought or homemade mayo.

And for the rest of the week …

For a veggie scotch egg, look up recipes for plant-based “chorizo” using walnuts and smoked spices. I also love these with smaller eggs – just reduce the cooking time.

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