With the balance of the homemade chorizo, I made Scotch eggs, with Hugh's capers mayo on the side!
If you are making Scotch eggs for a home cook meal, you may use a running yolk soft boiled egg, but if the Scotch eggs are for a meal away from home or for a picnic - it is suggested that your eggs be almost hard boiled and they be kept in a cooler box during transit and storage before serving.
I am quite happy with the results - my first ever Scotch eggs! Perhaps need to perfect the wrapping of the meat mixture evenly around the eggs. I boiled the eggs for 4 minutes and immediately transferred them into ice cold water and left them till completely cooled. Two of the three eggs I used I peeled without any problems and the third? - craters but not broken. That was a relief!
Using sprigs of curry leaves to line the platter and taking this opportunity to show off some of my Chinese spoon collection!
and I am sticking with Hugh!
finishing the last of my homemade Tupperware chorizo
recipe from pages 206-207
Capers mayo, recipe from page 152
River Cottage Every Day
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