Ingredients

Pork, herb & fennel

  • 350g good-quality pork mince
  • 1 tsp fresh sage, finely chopped
  • 1 tbsp parsley, chopped
  • 1 tsp fennel seeds, toasted
  • 1 large garlic clove, crushed
  • Salt and pepper
  • 4 eggs, boiled for 4-6 minutes, shell removed and patted dry with kitchen paper
  • Plain flour for coating
  • 1 tsp smoked paprika
  • 2 eggs, beaten
  • Breadcrumbs (we used panko)
  • Light oil for frying

Pork & chorizo

  • 250g good-quality pork mince
  • 100g chorizo (preferably cooking chorizo to crumble into the mix, or if you can’t find cooking chorizo, dice ready-to-eat chorizo)
  • 2 red peppers, roasted, skinned and roughly chopped
  • Salt and pepper
  • 4 eggs, boiled for 4-6 minutes
  • Plain flour for coating
  • 1 tsp smoked paprika
  • 2 eggs, beaten
  • Breadcrumbs (we used panko)
  • Light oil for cooking

Spiced chickpea

  • Oil for frying
  • 2 x 400g tins of chickpeas, drained
  • 2 tbsp sun-dried tomato pesto (or use sun-dried tomatoes if you have any hanging around in the fridge)
  • ½ tsp ground cumin
  • ½ tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp turmeric 
  • 1 tsp smoked paprika
  • Salt and pepper
  • 4 eggs, boiled for 4-6 minutes
  • Plain flour for coating
  • 1 tsp smoked paprika
  • 2 eggs, beaten
  • Breadcrumbs (we used panko)
  • Light oil for cooking

Method

For the pork, herb & fennel Scotch eggs

  1. In a mixing bowl, mix together the pork mince, fresh herbs, fennel seeds and garlic. Season with salt and pepper.
  2. Divide the mix into four and place between two layers of cling film. Press down into a flat disk, remove the top layer of film and place a hardboiled egg in the middle. Bring the cling film up together, folding the mince around the egg and shape into a ball around the egg. Repeat with the remaining mixture. 
  3. Mix the paprika with the flour and season with salt and pepper. Dust the Scotch egg with the flour, apply the egg wash, then coat with the breadcrumbs.
  4. Heat oil in a large saucepan, test with some breadcrumbs that it is hot enough and fry until golden brown.

For the pork & chorizo Scotch eggs

  1. In a large bowl, mix the pork mince with the chorizo and peppers. Season with salt and pepper. 
  2. Divide the mix into four and place between two layers of cling film. Press down into a flat disk, remove the top layer of film and place a hardboiled egg in the middle. Bring the cling film up together, folding the mince around the egg and shape into a ball around the egg. Repeat with the remaining mixture. 
  3. Mix the paprika with the flour and season with salt and pepper. Dust the scotch egg with the flour, apply the egg wash, then coat with the breadcrumbs.
  4. Heat oil in a large saucepan, test with some breadcrumbs that it is hot enough and fry until golden brown.

For the spiced chickpea Scotch eggs

  1. Heat a large frying pan and add one tablespoon of oil. Tip in the dried spices and stir with a spoon to coat in the oil. Throw in the chickpeas and cook for two minutes, stirring all the time. Add salt and pepper. 
  2. Transfer to a blender with the pesto or sun-dried tomatoes and blitz either until smooth or pulse until roughly blended.
  3. Divide the mixture into four and place between two layers of cling film. Press down into a flat disk, remove the top layer of film and place a hardboiled egg in the middle. Bring the cling film up together, folding the mixture around the egg and shape into a ball around the egg. Repeat with the remaining mixture. 
  4. Mix the paprika with the flour and season with salt and pepper. Dust the Scotch egg with the flour, apply the egg wash, then coat with the breadcrumbs.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 1 May 2017

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