Haggis Scotch Egg with Chutney
Ingredients
Serves 4
5 medium free-range eggs, at room temperature
200g high quality haggis
300g traditional higher-welfare pork sausages, skin removed
3 tbsp fresh flat-leaf parsley, finely chopped
40g plain flour
Splash of milk
120g panko breadcrumbs
300ml vegetable oil, for deep-frying
Method
Place 4 of the eggs in a saucepan of cold water. Place on a high heat and bring to the boil. Simmer for 5 minutes, drain, and cool under cold running water. Peel carefully and set aside.
Crumble the haggis, add the sausage meat, parsley and chutney, and mix thoroughly. Divide into 4 equal portions, 125g each.
Place one portion of the meat on a piece of cling film and cover with a second piece of cling film. Press into an oval shape, 1cm thick. Remove the top layer of cling film and place an egg on top. Draw up the bottom layer of cling film and encase the egg within the mixture. Roll into a smooth ball, inside the cling film.
Preheat the oven to 180ºC/160ºC fan.
Set three shallow bowls on the work surface. Sprinkle the flour into the first bowl, season well. Break the uncooked egg into the second bowl, add a splash of milk and beat until smooth. Sprinkle the panko breadcrumbs into the third bowl.
Remove the cling film from the scotch eggs. Dip each in flour, egg wash, then roll in the crumbs.
Heat the oil in a heavy-bottomed pan until it reaches 180ºC. Deep-fry the scotch eggs for 2 minutes, or until golden. Remove the eggs with a slotted spoon and place on a lined baking tray. Bake for 14 minutes, or until the meat is cooked through.
Cool and serve with extra chutney (I like to serve mine with chopped carrot and swede with plenty of nutmeg, white pepper and butter).
*If haggis is not available, use 500g sausage meat.
