Chorizo Scotch Egg with Caper and Raisin Chutney

Cook Time 1 hour

Makes 5

Ingredients

5 eggs plus an extra for crumbing

¼ cup plain flour

1 cup panko breadcrumbs

½ cup cornflakes, crushed

Oil for frying

Chorizo Mince

500g pork mince

50g panko breadcrumbs

1 egg

3 garlic cloves, minced

2 tbsp smoked paprika

1 tbsp sweet paprika

1 tbsp ground cumin

1 tbsp ground coriander

½ tbsp black pepper

½ tbsp chilli powder

½ tbsp salt

½ tbsp sugar

1 tbsp onion powder

½ bunch coriander, finely chopped

20ml sherry vinegar

Caper and Raisin Chutney

100g capers

100ml caper juice

100g sugar

200g raisins

250ml water

25ml sherry vinegar

Salt

Method

For the chutney, add all the ingredients to a large pot and simmer for 5 minutes. Blend until smooth, or leave slightly chunky if preferred. Season to taste.

Cook the eggs in rapidly boiling water for exactly 5½ minutes, then transfer them straight into ice water to stop the cooking process. Once cooled, peel them.

To make the chorizo mix, combine all the ingredients in a bowl and mix until sticky.

Flatten 90g of the chorizo mince in your hand. Place a soft-boiled egg in the centre and wrap the mince around it, ensuring the egg is completely covered.

Coat the Scotch eggs in flour, then egg, then a mixture of breadcrumbs and cornflakes.

Heat the oil to 180°C and deep-fry the Scotch eggs for 5–6 minutes. Drain on paper towel and rest for 1 minute.

Slice open to reveal the soft centre and serve with a spoonful of chutney.