A few days ago I sat down and wrote out a rather lengthy ‘comeback’ blog post for you all to read. I intended to post it explaining why I hadn’t been blogging recently, what I had learnt during my break and what I was planning on posting in the future months. I felt like I had to explain my absence to you all, but then just as I was about to hit publish it suddenly occurred to me that the world probably didn’t care about why I hadn’t been blogging. I mean to be honest, the world probably didn’t even really notice. So I thought to myself, what would people like to read about instead of my life story… and there was only one answer. Chorizo.
If you know me or have followed my previous posts then you will know that I like to throw chorizo in any dish that I possibly can. It is most definitely a favourite ingredient of mine and with Easter fast approaching I asked myself how I could incorporate my love of chorizo into an Easter-themed recipe for you all to try this year. And what better way to show this love than with an egg encased in spicy chorizo and deep fried breadcrumbs!
Happy Easter everyone!
P.S – Don’t be put off by the lengthy method. They’re super easy to make I promise 🙂
(Makes 4 VERY big scotch eggs)
4 chorizo sausages, skinned
1 fresh red chilli, de-seeded and roughly chopped
6 large eggs
100g plain flour
120g panko breadcrumbs
A bottle of sunflower or vegetable oil
Salt and fresh black pepper
- Begin by cooking the eggs. Take 4 of the eggs and carefully place them into a large saucepan and fill with cold water. Place the pan on the heat and bring to a boil.
- Cook the eggs for 3-4 minutes and then remove the pan from the heat. Very carefully remove the eggs with a slotted spoon and transfer to a bowl of cold water and leave to cool.
- Meanwhile, put your skinned chorizo sausages, freshly chopped chilli and a good amount of salt and fresh black pepper into a food processor and blitz until everything is well mixed.
- Remove from the food processor and divide the spicy mixture into 4 balls. Place on a plate and put into the fridge.
- By now your eggs should have cooled down. Gently remove them from the water and peel them making sure not to break the egg. Once this is complete get your chorizo mixture from the fridge and very carefully mould around each of the eggs leaving no gaps at all. Once again place on a plate and put into the fridge, but this time for fifteen minutes.
- While the scotch eggs are firming up in the fridge pour your oil into a large, heavy-based saucepan and begin to heat. Make sure to never leave oil unattended and never fill the pan up too much, just enough to cover the scotch eggs will be fine.
- Next, get three large plates out. Whisk the remaining two eggs on one, pour the flour on the second and empty the panko breadcrumbs out on to the last.
- Remove your scotch eggs from the fridge and one by one dip in the flour, then the egg and then the panko breadcrumbs. For extra crisp dip again in the egg and then again in the panko breadcrumbs. Repeat this process with all 4 and set to one side.
- Your oil needs to be super hot to cook the eggs so test this by dropping some panko breadcrumbs into the oil. If they begin to bubble and go brown then you’re all ready to go!
- Slowly lower the scotch eggs into the oil using a slotted spoon (you may want to do this in batches) and cook for 5-6 minutes or until golden brown, making sure to turn a couple of times during cooking. Carefully remove with the slotted spoon and place on kitchen towel to drain.
- If you’re worried about the scotch eggs not being cooked through then you can always pop them into a hot oven, but I can assure you that as long as the oil is hot enough they will be cooked.
- Sprinkle with salt and fresh black pepper and enjoy this slightly different Easter treat!