Chorizo Scotch eggs
There was much fuss last year over whether the Scotch egg constituted a substantial meal when visiting a pub. A perpetual favourite on many menus, this is one of the delicious recipes that Deben Inns have shared with their social media followers during lockdown. Their recipes are simple and easy to follow versions of some of the most popular dishes from their menus. The collection includes soups, snacks, mains and desserts so, if you’re missing your pub favourites, why not try recreating them at home?
500g sausage meat
250g chorizo meat
Panko (enough for coating)
Half a white onion
Flour (enough for coating)
1 tbsp paprika
Salt and pepper
Soften the onions in a pan, then add the paprika.
Dice the chorizo meat in to small cubes and add it to the sausage meat. Add the softened onions to the meat and season with salt and pepper.
Weigh out your meat mixture into 125-130g balls.
Boil a pan of water then add 6 of your eggs. They will need to be cooked for 5 min 20 seconds for soft boiled. When cooked place the eggs straight into iced water and let them cool down.
Once cool, peel the eggs. Place each egg in the centre of a ball of the meat mixture and roll the meat around the egg.
Crack the remaining raw egg into a ball and beat with a fork. Roll each covered egg in flour and then into the beaten egg. Finally roll each egg in the panko crumbs.
In a pan shallow fry the balls in oil until gold all round then finish in the oven at 180°C for 8 minutes.