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Recipe by – Courtney Roulston
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender. Blitz until the mixture has emulsified and slowly pour in the remaining oil and lemon zest and juice. Taste for balance and set aside.
Mix all the aromatics and Worcestershire sauce into the pork until well combined. Divide the pork mixture into 4 even portions and flatten into a round oval disk. Place the boiled egg into the center of the pork and work the mince around the egg to coat evenly. Dust the outside of the eggs in flour, then roll into the beaten egg, then roll in breadcrumbs. Give a second coating of egg and breadcrumbs to the outside of the eggs to ensure they are well protected. Repeat with the remaining 3 eggs.
Heat the oil in a deep sided pan to 160 degrees C. Lower the eggs, 2 at a time into the oil to fry for 2-3 minutes each side, or until golden and cooked through.
To serve, place a spoonful of the lemon mayonnaise onto a serving plate. Cut the scotch egg in half and place onto the mayonnaise. Season the egg yolk with salt and place on the pickled cucumber. Garnish with baby parsley and serve warm.
Serves – 4
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
20 Mins | Serves 4 as a side
Bring a pot of salted water up to the boil. Cook the pasta for 10 – 12 minutes, or until al dente. Drain the pasta and set aside.
