Vegetarian Scotch egg with roasted yellow and green courgette, tahini and herb salad
Serves 2
Scotch egg
2 free range eggs
4g shallots
1 clove garlic, peeled
0.5g ground cumin
0.5g ground coriander
80 chick peas, drained
3g of fresh coriander
40g breadcrumbs
50g plain flour
50g panko breadcrumbs
20g sesame seeds
Courgette salad
200g yellow courgettes
200g green courgettes
10ml pomace olive oil
Salt
Pepper
Tahini dressing
24ml tahini paste
20g mayonnaise
4ml dark soy sauce
8ml sweet chilli Sauce
1 lime
Small punnet of micro cress
Method
Scotch eggs
1. Put the two eggs in a pan of cold water. Bring to the boil, cook for five minutes, then quickly lift out of the pan and plunge in a bowl of cold water to cool. Once cool enough to handle, peel.
2. Peel and chop the shallots and garlic, and fry in oil until soft and just starting to turn golden. Add the spices and fry for a few more minutes. Tip into a food processor and blend into a paste, then add the chick peas and coriander leaves, and pulse until finely chopped. Stir in the breadcrumbs.
3. Divide the mixture into two. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it’s sticking to your fingers too much).
4. Roll one of your peeled eggs in a little flour, shake to remove the excess, then wrap the chick pea mixture around it, moulding it to completely cover the egg and sealing at the joins. Repeat with the other egg.
5. Tip the panko breadcrumbs on to a plate and mix in the sesame seeds. Roll each egg in it to coat. These can be prepared a day ahead, loosely covered with cling film and chilled in the fridge.
6. Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 seconds. Add the eggs and fry, turning regularly, until golden and crisp. This should take two minutes.
7. Lift on to kitchen paper to drain while you deep fry the rest of the eggs. Season with a little salt.
Courgette salad
1. Wash the courgettes, take the top and the end off, cut in half and take out the seeds.
2. Slice at an angle around one inch in width, put in a bowl and marinate with salt, pepper and pomace oil.
3. Pan-fry the slices at high heat until they have a nice colour, then cool.
Dressing
1. Put the tahini paste into a bowl, add mayonnaise, dark soy sauce and sweet chilli sauce and mix together. If too thick, add some water and lime juice. Place into a piping bag and chill.
Assemble
1. Put the courgettes on the plate, dot the tahini mayonnaise around and then garnish with the micro cress. At the end, cut the eggs in half and place them on the plate.