Just when you think a Scotch egg couldn’t get better it does and this one is vegetarian! The spiced potato encases the soft-boiled egg, all bound together in crispy crumb. So good as it is but the two purees and curry oil make a right swanky meal of it. I always boil up an extra egg incase of peeling disasters, but if you’re using good fresh eggs, this shouldn’t be a problem.
Serves 8 – Preparation time 15 minutes – Cooking time 45 minutes
5 organic eggs (Cotswold Legbar or Burford Brown are what I use)
1-tablespoon rapeseed oil
3 shallots, finely chopped
3-4 cloves garlic, finely chopped
3-4cm root ginger, peeled and grated
1 red chilli, finely chopped
1 tablespoon of spice mix
1 teaspoon turmeric
1 teaspoon mustard seed
1 teaspoon ground cumin
1kg Maris Piper potatoes, peeled and chopped into 1cm cubes
Juice and zest 1 lemon
A small bunch coriander
Sea salt and freshly ground black pepper to taste
2 organic eggs, whisked
150g soft white breadcrumbs
enough oil for deepfrying
Coriander cress, crispy fried curry leaves and curry oil to serve
Preparation method for the cauliflower puree…
½ head cauliflower, cut into florets
1 large onion, cut into eighths
200ml double cream
1 tablespoon spice mix
½ teaspoon turmeric
Preparation method for the carrot puree…
6 medium carrots, peeled and chopped
2 dried birds eye chillies
4cm piece fresh ginger, sliced
1 x 400g tin coconut milk
2 tablespoons of cider vinegar
1 vanilla pod split
Bring a pan of salted water to the boil. Pop the eggs in and boil for 6 minutes. Strain and leave to cool for 10 minutes in iced water. Peel the eggs when cool.
Heat the butter and rapeseed oil in a large heavy bottomed pan. Add the shallots, garlic, ginger and chilli and gently cook for 3-4 minutes until softened. Add in the spices and cook them out for 1 minute. Add in the potatoes and continue to cook on a lowish heat with the pan covered with a lid, giving the occasional stir for 20-25 minutes or until the potatoes are cooked through and the outsides have broken up and gone mushy. Essentially you are looking for a chunky mash. Make sure you really scrape the bottom of the pan to avoid sticking too. Season with the lemon, fresh coriander, salt and pepper and leave to cool.
Shape the cooled potato mixture carefully around the eggs; you want it to be about 1cm thick. Coat the potato-covered eggs first in flour, then egg and then breadcrumbs. Heat the oil 190C for deep-frying. Carefully place the scotch eggs into the deep fat fryer and cook for 2-3 minutes or until golden. Scoop out with a slotted spoon and drain on kitchen paper
To make the cauliflower puree, put the florets and onion in a pan and cover with the milk and cream. Poach gently for about 15 minutes or until softened but not saturated. Drain but reserve the cooking liquor. In a frying pan heat the oil and fry the spices for 1 minute. Place the drained cauliflower, onions, spices and 3 tablespoons of cooking liquor into a blender and blitz for 1 minute until smooth.
To make the carrot puree add all ingredients into a large pan and add water to so the carrots are immersed in the coconut milk & water mix Bring to the boil and simmer until tender. Remove from the heat and remove the ginger then blitz in a food processor for 1 minutes until you have a smooth puree.
To serve, put a spoon full of each puree onto each plate, half the scotch eggs and place half on each plate, drizzle with curry oil and scatter with crispy curry leaves and coriander cress.