Chestnut and turkey Scotch egg with spiced plum ketchup

  • Snack
  • medium
  • Makes10
  • 45 minutes, plus chilling time

PT45M

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Ingredients

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Scotch eggs

Panko breadcrumb mix

  • plain flour
  • 2 eggs, beaten
  • Panko breadcrumbs

Spiced plum ketchup

1
To begin, boil the eggs for 5 1/2 minutes then plunge into iced water. Peel and allow to dry fully
2
Sweat the onion with the chopped thyme and sage. Once tender, remove from the pan and chill
3
Once cool, add the onion mix to the meat, check the seasoning add the chestnuts. Mould the mix around the eggs evenly and neatly using your hands, and leave to set in the fridge for approximately 1 hour
4
Set up 3 bowls – one containing flour, one with egg wash and one with Panko breadcrumbs. Dredge the Scotch eggs through each of the bowls then return to the fridge for another 30 minutes
  • plain flour
  • 2 eggs, beaten
  • Panko breadcrumbs
5
To make the ketchup, place all of the ingredients in a pan and bring to the boil. Simmer for 15–20 minutes, or until the fruits are cooked and tender. Blitz in a blender to a smooth purée and season
6
Preheat a deep-fryer to 180°C
7
Deep-fry the eggs for 4 minutes until golden and crisp, then serve with the ketchup on the side
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