Lee's Scotch eggs

Lee Ladislav Poustevnik

Lee Ladislav Poustevnik

6th March 2020

Lee's Scotch eggs

40 min

Using British Lion Eggs! #AskForTheLion

Serves 1.

Ingredients

  • 90g of Cumberland pork sausage meat 1/2 tsp chives and tarragon, chopped 1 pinch of black pepper 1 pinch of Maldon sea salt 1 egg plain flour, for dusting 1 egg, beaten 50g of Panko breadcrumbs Oil, for deep-frying Pickled vegetables

pickled vegetables (serves 8)

  • 250g of baby carrots 2x courgettes 1 bunch of radishes 1 bunch of baby rainbow beetroot 1/4 cauliflower 1/4 Romanesco cauliflower 1/4 Purple cauliflower
  • 80g of fresh ginger 500ml of white wine vinegar 250g of caster sugar 1/2 tsp salt 10 black peppercorns 5 coriander seeds 5 juniper berries 2 fresh bay leaf

Method

Bring a large pan of water to the boil and add the whole eggs. Cook for 7 minutes, then drain and refresh in iced water. Once cool enough to handle, carefully peel and set aside.
Mix together the sausage meat, herbs, Maldon salt and black pepper in a large bowl.
Flatten sausage meat mix into patty as you do so. Dust peeled egg in flour, then carefully wrap patty around the egg, moulding into a smooth, uniform shape.
Once the egg has been covered with the sausage meat mix, preheat a deep-fat fryer or deep pan of oil to 180°C. Pre-heat an oven to 180°C. Dredge the meat-covered egg in the beaten egg, then cover in Panko breadcrumbs.
Repeat this process twice to ensure a full covering of breadcrumbs.
Deep-fry the Scotch egg until golden brown all over and cook in an oven for 6-7 minutes. Drain on kitchen paper, allow to rest for 3 minutes then serve warm. Serve with pickle vegetables, garnished with micro red vain sorrel and piccalilli gel.

Pickled vegetables (serves 8)

Peel the baby carrots and discard the tops. Slice the courgettes into 1cm batons. Scrub the radishes and beetroot and remove the tops. Cut all different types of the cauliflower into small florets. Peel the ginger and slice in half.
Layer the vegetables into a clean, sterilised glass jar, alternating them to provide colour. Place a saucepan over a medium heat and add the vinegar, sugar, salt, ginger, peppercorns, coriander seeds, juniper berries and bay leaf.
Boil the liquid for 10 minutes, then remove from the heat. Allow to cool slightly before pouring the liquid and spices into the jar and seal immediately. Leave to pickle for 4 weeks before using and refrigerate after opening.

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