Name: Scotch eggs on potato nests
Total time: 3600 s
Yield: 3
Ingredients: 5 free-range egg; 3 British Cumberland sausage; 1 tablespoon chive; 1 tablespoon flat leaf parsley; 1/4 teaspoon nutmeg; to taste fine sea salt; to taste black pepper; 1/2 teaspoon English mustard; 100 gram plain flour; 100 gram panko breadcrumbs; 2 potato; 2 tablespoon cornflour; 1 teaspoon fine sea salt; 3 handful rocket

Step 1

Firstly, prepare the potato nests. Slice the potatoes (2) as thinly as possible. Stack the slices 2 or 3 a time and cut into thin sticks. Place the potato sticks into a large bowl of cold water to remove excess starch and set aside.

Step 2

For the scotch eggs, place 3 eggs (3) into a pan of cold water and bring to the boil. Boil for 4 minutes, then transfer to a bowl of ice water. Once cooled, carefully peel them.

Step 3

Meanwhile, squeeze the sausages (3) out of their skins and into a bowl. Add the chives (3 g) , parsley (3 g) , nutmeg (as needed) , mustard (3 g) a good pinch of sea salt (to taste) and black pepper (to taste) mix to combine. Divide into three equal balls.

Step 4

Beat the remaining eggs (2) and put on a plate. Put the flour (100 g) and breadcrumbs (100 g) on two separate plates.

Step 5

Heat a deep fat fryer to 160°C/320°F.

Step 6

Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped patty. Roll a peeled egg in flour, then pop it in the middle of the patty, gently shaping the meat evenly around the egg, moulding it with your hands until sealed. Repeat with the remaining two eggs.

Step 7

Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Roll in the egg and breadcrumbs again for a good coating.

Step 8

Using a slotted spoon, carefully lower the eggs into the deep fat fryer and cook for 4 - 5 minutes, or until golden, turning them every so often. Remove with the slotted spoon and drain on kitchen paper. Set aside.

Step 9

Increase the deep fat fryer to 180°C/350°F.

Step 10

Drain the potatoes in a colander, then tip onto a clean tea towel. Twist into a bag and squeeze well to remove any excess water.

Step 11

Tip the potatoes into a bowl and toss with the cornflour (15 g) and the M&S fine sea salt (5 g) , ensuring all of the sticks are well-coated.

Step 12

Carefully dip the large strainer into the hot oil to grease it, holding it over a plate, spread some potato strips evenly around the sides and base of the strainer to create a birds nest, about 1cm thick. Dip the small strainer in the hot oil and place on top.

Step 13

Holding the two strainers together, carefully dip them into the hot oil for 5 minutes, or until the potatoes are golden and crispy. Remove from the oil and gently prise the strainers apart from the potato nest, using the tip of a knife if the potato needs loosening. Place on a plate lined with kitchen paper. Repeat until you have three potato nests.

Step 14

To assemble, dress each nest with a handful of rocket (3 handfuls) and sit a scotch egg on top of the leaves. Serve.

Scotch eggs on potato nests

RECIPE

Ingredients

For the Scotch Eggs

For the potato nest

To assemble

Method

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