Chorizo Scotch Eggs
Towards the end of last year I was lucky enough to be asked to photograph a few of Edu’s Tapas Supper Clubs at Barts in Chelsea. Edu’s Tapas is fresh onto the 'pop-up' scene in London, specialising in modern Spanish food - all of which I can highly recommend after sampling a bite or two in-between taking shots! This is a recipe inspired by what I tried. These Scotch Eggs have a fiery latin twist, and they always go down a treat at Edu’s events. To keep up to date with any upcoming events check out Edu's website here, or stop by their pop-up at London's Flat Iron Square, near Borough Market
Edu’s recipe is probably one of his trade secrets, but I have done my best to create my own version of these delicious bites at home. The quality of ingredients used is particularly important here. The type of chorizo you use dictates the degree of spiciness and smokiness, and of course the fresher the quails eggs the better. I wouldn’t recommend cooking these if you are in a hurry, but they can be eaten hot or cold so can be prepared well in advance. I served them as a canapé at a dinner party on Sunday night, however on a bed of rocket with a dollop of aioli they would also make a great starter.
To make 12 Scotch Eggs You Will Need…
- 250g high quality chorizo sausage
- 12 quails eggs
- 2 hens eggs
- 250g breadcrumbs (Panko or homemade)
- ½ a bunch of flat leaf parsley
- 100g almonds
- 3 tbsp plain flour
- Sunflower oil
- Salt and pepper
- Cling film
You Will Need To…
- Peel off the skin and roughly chop the chorizo, blitz in a food processor with one hens egg until you have a paste like consistency.
- Cover a large surface with a layer of Clingfilm, then put the chorizo mixture onto it, cover with another layer of Clingfilm and using a rolling pin roll out to roughly the thickness of a £1 coin - the top layer of Clingfilm stops the mixture sticking to the rolling pin.
- Bring a saucepan of water to the boil and gently lower the quails eggs into the pan, boil for 1 min 30 seconds, quickly remove the eggs and lower into ice-cold water to prevent from further cooking.
- Place your almonds, parsley, breadcrumbs and seasoning into the food processor and blitz until fine.
- Peel the quail’s eggs (this is the fiddly bit!).
- Beat a hens egg in a bowl and put 3 tbsps of plain flour in another bowl, spread your breadcrumb mixture onto a large tray.
- Once peeled remove the top layer of Clingfilm from the chorizo and cut a large circle around the quails egg, coat the outside of the quails egg with the chorizo- this can also be fiddly so I used a bit of extra Clingfilm to wrap the egg and chorizo in to get the egg evenly coated.
- Coat the chorizo egg in the flour followed by the beaten egg, then roll in the breadcrumbs until evenly coated. Repeat this with each quails egg.
- Bring a pan half full of sunflower oil to the boil- if you have a thermometer the oil should be heated to 375 degrees. If you are thermometerless, which I was, I dropped a small piece of bread in which should bubble if the oil is hot enough.
- Using a slotted spoon lower the scotch eggs into the oil and a cook until the breadcrumbs turn golden brown on the outside, mine took approximately 3 minutes each. Remove and put onto a plate lined with kitchen roll. This helps absorb any excess oil. I cooked them in batches in a small pan so I didn’t have to use too much oil.
- Using a sharp knife chop each egg in half and place on a bed of rocket, serve hot or cold, the yolk should be nice and runny in the middle.