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If you like eggs this is the perfect Matt Moran recipe for you to try!
To make the scotch eggs, cook eggs in a saucepan of boiling water for 5½ minutes, drain, cool under running water, then peel and set aside.
Meanwhile, heat a dash of olive oil over a medium heat andadd eschallot, bacon and garlic and sauté for 2-3 minutes, or until just tender, then add the chives just at the end to bring out flavor. Set aside to cool. Meanwhile, combine the mince and diced chicken thigh, then add the eschallot and bacon mixture along with the parsley, egg whites and a generous pinch of salt and pepper and mix well to combine. Check seasoning by pan-frying a little of the farce mixture and adjust to taste.
Divide farce mixture into six, then take a piece in floured hands and flatten out. Place an egg in the centre and wrap the farce carefully around the egg, ensuring it is completely enclosed then roll into the shape of a large egg. Set aside and repeat with remaining farce mixture and boiled eggs.
Place seasoned flour, egg and milk mixture and panko breadcrumbs into separate bowl. Roll Scotch eggs first in seasoned flour, tapping off any excess and then dip in egg mixture, then roll in panko breadcrumbs to coat, then refrigerateuntil required.
To make the celeriac remoulade, half-fill a bowl with cold water and stir in the lemon juice and ½ teaspoon salt. Peel and thinly slice the celeriac, then place four or five slices of celeriac on top of each other onto a board and slice into 2mm strips. Transfer to the bowl of water to prevent the celeriac from turning brown while you continue to slice the remaining celeriac and stand for 10 minutes to soften slightly. Drain celeriac well and squeeze out any excess water. Combine the celeriac in a clean bowl with the wholegrain mustard mayonnaise, sliced cornichons, capers and parsley, mix well then season with salt and pepper to taste.
Fill a deep fryer or large heavy based saucepan with vegetable oil and heat to 180°C (a cube of bread when dropped in should brown in 20 seconds). Working in batches, carefully lower the Scotch eggs into the hot oil and cook, turning occasionally, for 4-6 minutes or until golden brown (remember you still want the yolk of the egg runny). Remove and drainon absorbent paper and season to taste.
Place a big spoonful of the celeriac remoulade in the centre of a serving plate, leaving the middle open to create a kind of ‘nest’ for the Scotch egg to sit in. Place the Scotch egg in the centre, then garnish the celeriac nest with ‘feathers’ of dill and serve.
Note: Seeded mustard mayonnaise is available from select delicatessens and specialty food stores. If it’s unavailable, stir a spoonful of wholegrain mustard through good quality or home-made mayonnaise. Panko breadcrumbs are Japanese breadcrumbs. The way they’re processed means the texture is flakier and lighter than regular dried breadcrumbs. They’re available from the Asian section of many supermarkets or from specialist Japanese grocers.:
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