Thursday, June 1, 2017

IHCC and CC#18: Scotch eggs with homemade chorizo

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!
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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
Hugh Fearnley-Whittingstall's
River Cottage Every Day
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5 comments:

Tina said...

That's pretty impressive, I never tried to make Scotch eggs before. Great job!

Zosia said...

What a great idea to use Hugh's chorizo for this...they must have been very tasty.

kitchen flavours said...

I have never made scotch eggs even though wanted to for the longest time! Your eggs looks delicious! Very pretty spoons!

flour.ish.en said...

I make these scotch eggs and love them. Your spoon collection looks fabulous.

Kim said...

Looks like they turned out perfect to me! Awesome job. I was interested to see the curry leaves (as we don't have them here) and I also love the Chinese spoon collection :)