eggs in to iced water to cool, then peel the shells off and set aside.
Preheat the oven to 200°C . Once at temperature, place a ceramic or metal bowl in the bottom of the oven with a cup of water in it to create steam when you roast the vegetables.
Grease a metal baking tray and evenly spread out the cubed sweet potato, parsnip and butternut squash. Roast for 12 minutes.
Remove the vegetables and let cool. In a large mixing bowl, mash them about 60%, so that they are no longer in cubes, but not so much that they entirely lose their shape. Lightly season with salt and pepper to taste.
On a chopping board, lay out two layers of cling film, about 30 cm long. Put the two sheets one on top of the other.
Dust each egg in flour.
Take a good handful of the vegetable mix, place it in the middle of the cling film and pat it out a little, until it is about 1.5 cm thick. Place the soft boiled egg in the middle. Put your hands underneath the cling film and slowly and gently shape the vegetable mix up around the egg, to enclose it fully. Shape it in to a nice big egg shape, firmly but gently compressing the mix around the egg. Gather the ends of the cling film and twist them to create a ball. Further shape the mix around until you have a nice scotch egg shape.
Unravel the eggs from the cling film and place them to rest, ambient, about 10 minutes.
Toss the formed scotch egg in flour, then dunk it in the egg wash, then roll it in the bread crumbs. Gently reshape the egg to ensure it has not deformed in the process.
Repeat the process: dunk each egg in the egg wash and roll in bread crumbs. Reshape if necessary.
Heat the oil to 140-150 ° C and deep fry each egg about 5 minutes, or until golden brown.
Finish off the egg in the oven 160°C for 3-4 minutes to ensure it is nice and warm and cooked through inside.
Ready to serve. We like to cut our eggs in half when serving, to reveal the great colours and the runny yolk.
I hope you enjoy reading the recipes and please feel free to tweet us any finished dishes, questions or comments to
@EthosFoods
The idea for ETHOS came about in 2012, when Australian born Jessica became a vegan and, despite her love of trying new foods and eating out, found herself increasingly frustrated with the lack of options available when dining out, especially in comparison to the rest of the world. Seeing a gap in the market, and at just 26 years old, Jessica was inspired to create a new all-day dining experience focused around a meat-free global menu that gives customers real choice in what they eat, how much they eat and how they pick and mix it.
ETHOS opened in September 2014 and is a fast-casual dining concept, which focuses on deliciously different meat-free food from around the world, served in a sophisticated and contemporary setting. For more information visit www.ethosfoods.com
