Scotch Eggs with Spicy Tomato & Caramelised Onion Chutney
4 Scotch eggs
6 medium free-range eggs, at room temperature
400g sausage meat
3 tbsp fresh flat-leaf parsley, finely chopped
50g plain flour
Splash of milk
120g panko breadcrumbs
500ml vegetable oil, for deep-frying
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 sausage meat into a bowl. Add the parsley and chutney and mix thoroughly. Divide into 4 equal portions.
Place one portion of the meat on a piece of cling film. Press into an oval shape, 1cm thick. Place one of the peeled eggs on top. Draw up the cling film and encase the egg within the mixture. Roll into a smooth ball, and chill for 10 minutes.
Preheat the oven to 180ºC/160ºC fan.
Set three shallow bowls on the work surface. Sprinkle the flour into the first bowl and season well. Break the uncooked eggs 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 the flour, then the egg wash, and finally roll in the crumbs. Repeat with the egg wash and 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 (63ºC). Serve with extra Spicy Tomato & Caramelised Onion Chutney.
To ensure a runny centre, serve straight away after cooking.