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Recipe of the Week: Pork & Chorizo Scotch Eggs

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Heading into this season of (hopefully) fine weather and long afternoons in the park, our kitchen manager, Jo-Anne, has had a brainwave this week to put together a twist on a classic recipe that will impress at any picnic. Her modern spin on this classic British snack food comes from the addition of chorizo, which adds a flavourful kick to the classic Scotch egg.

Scotch Eggs

Pork & Chorizo Scotch Eggs

Ingredients

454g pork sausagemeat from Green Seasons

50g chorizo, skin removed and finely chopped

Eight eggs (six to hardboil, two for the coating)

Breadcrumbs from a 400g loaf of good bread (good bread for a good egg)

Flour for dusting and bread crumbing

Oil for frying

Method

  • Mix the pork sausage meat and the chorizo together until thoroughly combined and split into 6 equal balls
  • In a pan of boiling water, boil the eggs for no more than 3 minutes. When boiled, refresh the eggs under cold running water. Once cool carefully peel the eggs
  • Dust the work surface with a little flour and form the pork mixture into patties about 1/4 inch thick. Place one of the boiled eggs in the centre and wrap with the sausage meat, making sure that it is sealed properly. Continue with the remaining five eggs
  • Place some flour on a large plate for rolling the sausagemeat-covered eggs in. Crack two eggs into a bowl and use a fork to lightly whisk. Place the breadcrumbs on a separate plate
  • Use one hand to roll the Scotch egg in the flour and shake off any excess. Then, dip the floured Scotch egg into the beaten egg, making sure the piece is completely covered in the mixture. Make sure you drain off any excess egg before transferring the Scotch egg to the breadcrumbs and coating it thoroughly
  • Heat the oil to 160C, then carefully place the breaded Scotch egg in the hot oil and fry for 4-5 minutes, or until golden-brown. Remove the finished product from the pan using a slotted spoon and set aside to drain on a wire rack. Repeat with the remaining Scotch eggs for maximum deliciousness

 

These can be made the night before, so once you’ve checked the weather forecast and dug out the picnic hamper, you can get cracking (with the cooking, not the egg puns).

If you’re looking for more culinary inspiration, head over to our Food Department for some delectable browsing.

Meet Jo-Anne:

“I started my cooking career at 12 years old when I made my uncle’s 50th birthday cake, and I cried when he cut into it. I have been cooking, baking and making birthday cakes for people ever since. I developed my skills working at the St Ermin’s Hotel in London in the pastry kitchen with an eccentric French pastry chef who taught me well and started my kitchen life.

“I’ve been at QVC for eight and a half years, I started in a tiny kitchen that was the size of a ‘Borrower’ kitchen compared to what we have now.

“I love cooking because food, especially cake, makes people smile. It has the ability to bring back happy memories. In my mind not much else other than food and the smells associated with it can do that.”

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