Scotch egg, black pudding, piccalilli
Ingredients
80g Pork sausage meat
10g Black pudding
1 x Egg
12g Panko
30g piccalilli
MOP
- Place the eggs in simmering water and cook for 6 min, place in an ice bath immediately to stop the cooking process. Peel the shell off once cooled.
- Mix the crumbled black pudding and the sausage meat and portion into 90g balls
- Flatten the sausage meat mix portion and wrap it around the softly boiled egg insuring to completely cover the egg with the sausage mix.
- Dredge the egg & sausage in flour, egg wash and panko and store for service.
- On service cook the scotch egg for 5 min until the coating is crispy and brown.
- Cut in half and serve with piccalilli.
Piccalilli
Ingredients
- 300g cauliflower
- 200g carrots
- 150g green beans
- 150g onion
- 1 cucumber
- 50g salt
- 600ml white wine vinegar
- 300g sugar white
- 30g English mustard powder
- 15g turmeric
- 30g cornflour
Mep
Cut all the vegetables into small even bite sized pieces
Place the vegetables in a bowl and sprinkle with salt, mix well, cover the bowl and leave for 24 hours.
Then rinse the veg with cold water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder to a smooth paste with a little of the vinegar.
Put the rest of the vinegar in a pan with the sugar and bring to the boil.
Pour the paste into the hot vinegar and stir well bring back to the boil and boil until thickened (4- 5 minutes)
Add the well drained vegetables into the hot sauce.
Pack into warm sterilised jars and seal.This recipe makes roughly 1.12kg
Allergies: Gluten, Egg, Sulphites, Mustard,