Lee’s Scotch Eggs are the most luxurious scotch eggs you’ve maybe ever tried! On a bed of baby vegetables, follow along for his recipe.
- 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 1 egg.
- 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 pickled vegetables, garnished with micro red vein sorrel and piccalilli gel.
Optional Pickled Vegetables:
- 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.