recipe: squash chorizo & jalapeno scotch eggs

squash chorizo & jalapeno scotch eggs

squash chorizo or mushroom & paprika jalapeno scotch eggs

IngredientsMakes: 1140g (6)

600g		squash chorizo & jalapeno coating	(recipe below)
300g	(6)	medium soft boiled eggs	(recipe below)
200g		egg wash	(recipe below)
30g		bread crumbs
30g		flour
30g		rapeseed oil

Method

I made these to use up some leftover squash & red pepper mash and a harvest of blue oyster mushrooms.

You can buy oyster mushrooms at the supermarket or use other mushrooms.

Boil the eggs, make the scotch egg coating then wrap and paner the eggs.

For wrapping use some cling film folded in two for extra strength - 25x25cm - place an oval of mix on top, place the egg in the middle and pull the cling film up and around to coat the egg. Squeeze it so it's even all round then roll it in flour, eggwash & bread crumbs.

Fry 180C / 2m. Place onto kitchen towel to drain. Serve imediately or place in fridge until needed.

To reheat place in 180C oven for 10m. This will preserve the soft yolk.

squash chorizo & jalapeno coating

scotch egg coating from leftover mash & mushrooms . . & cheddar & mozarella

IngredientsMakes: 600g

60g		basmati rice
110g		boiling water
2g		salt
100g		chorizo
220g		oyster mushrooms
145g		squash & red pepper mash	(recipe here)
25g		mature cheddar
100g		mozzarella
30g		pickled jalapeno

Method

Simmer the rice water & salt in a saucepan w/ the lid on until all the water has evaporated & the rice is cooked.

Small dice - less than 5mm - the chorizo & the mushrooms & fry off all together in a small pan until the chorizo has released it's oil and the mushrooms are cooked and have absorbed it and all the glorious flavour!

Brunoise the pickled jalapeno and add it, the mushroom / chorizo, grated cheddar & sliced mozarella to microwave friendly dish & uW @ 800W / 1min. IE click the start button twice so the cheese melts.

Add this to the rice in the saucepan and stir with a wooden spoon until the it's all well mixed and the mozarella is nice and stringy like a pizza!

Once it's mixed like this it will bind well around the egg. Leave it to cool to room temperature.

100g of mix is enough to coat 1 scotch egg.

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For a veggie version you can drop the chorizo, double the mushrooms and add a knob of butter, salt and half a tsp of smoked paprika.

medium soft boiled eggs

medium sized soft boiled eggs

IngredientsMakes: 600g (12)

600g

(12)

medium eggs

Method

TLDR;

For 4 eggs 1L boiling water, 5m30, then run under cold tap to stop them cooking.

For 6 eggs 1.5L boiling water, 5m30, then run under cold tap to stop them cooking.

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For a DOZEN eggs . .

Place a 5L pot w/ 3L of water on to boil. Put lid on bring to a rolling boil.

Place the room temp eggs in a jug of hot water from the tap while your it boils - to warm the shells up.

This stops them cracking during boiling and making a mess & weird shaped boiled eggs.

Once the water is boiling place all 12 eggs into the boiling water and start timer once all are in.

Drop basket good for larger quantities.

Remove after 5m30, and place in cold running water until the eggs are cool to the touch.

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To shell:

With the eggs covered w/ water bash them about in a hard sided container.

Pour some oil into an egg cup, remove the shell from the fat end half way up the egg.

Remove the rest of the shell using a dull edged teaspoon dipped in oil.

It can be removed in almost a single action making the peeling process quick.

If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices!