Scotch Eggs with Celeriac Salad

Natasha Ignatiadis

Cook Time 1 hour

Servings 6

Ingredients

Vegetable oil, for deep-frying
6 eggs
6 sausages, skins removed
½  lemon zest
1½ tsp. hot English mustard
¼ cup of parsley, finely chopped
½ bunch chives, finely chopped (1/4 cup?)
1 tsp. of allspice (clove?)

Crumbing
Flour
2 eggs, beaten
Very fine breadcrumbs
 
Celeriac Salad
¼ bulb of celeriac, finely julienned
3 tbs. whole mayonnaise
4 cornichon, finely chopped
Juice of ½ lemon
Chervil, for garnish

Method

Prepare the salad by combining celeriac, mayonnaise cornichon and lemon juice.

Bring a pot of water to the boil. Add the eggs and cook for 3½ minutes. Remove from the water immediately and cool down in large bowl of iced water.

While the eggs are cooling, place the sausage meat, mustard, herbs and allspice into a food processor. Blitz for 10 seconds or until just combined. Divide the mixture into 6 pieces and flatten to the size of your palm.

Very carefully peel the eggs. Form a crumbing ‘production line’ by placing seasoned flour in a bowl, then whisked eggs in another and then the crumbs on a plate.

Pre heat a deep fryer or a pot of oil to 180C and the oven to 180C.

Carefully wrap the flattened sausage patty around the egg and ensure that is it sealed well. Now dip into the flour, then the egg mixture and then finally into the breadcrumbs.

Cook the scotch eggs in the deep fryer for 2 minutes. Remove from the oil and transfer to a baking tray.  Bake in the oven for 6 minutes.

To serve place a spoonful of celeriac salad on a plate, making an indent in the centre like a nest then rest the cooked Scotch egg on top. Garnish with chervil and serve immediately.