Lamb Scotch Eggs with Wild Garlic Hot Sauce & Harissa Mayo
FOOD + DRINK Chef’ s Kiss cont...
Lamb Scotch Eggs with Wild Garlic Hot Sauce & Harissa Mayo
Recipe by: Niel Talan, head chef at The Radnor Arms, radnorarmsfolkestone. co. uk
Serves: 4
Ingredients:
For the lamb mix:
• 400g minced lamb
• 1 medium white onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 1 tsp sumac
• 1 tbsp ground cumin
• 5g salt
• 2g black pepper
For the soft-boiled eggs:
• 4 eggs
• 1 tsp white wine vinegar
For the wild garlic hot sauce:
• 50g fresh jalapeños, sliced with seeds
• 2 English apples, cooked and diced
• 1 tsp garlic purée
• 50ml cider vinegar
• 20g sugar
• 10g coriander( with stems)
• 10g wild garlic
• 5g salt
For the harissa mayo:
• 2 eggs
• 1 tbsp Dijon mustard
• 200ml neutral oil
• 2 tsp white wine vinegar
• 40g harissa
• 5g paprika
• 2.5g garlic powder
• 5ml lime juice
• 2g salt
For the salad garnish:
• 5g dill
• 5g mint
• 5g coriander
• 20g radish, thinly sliced
• 5ml olive oil
• Salt
To bread and cook:
• 80g plain flour
• 2 eggs, beaten
• 40g panko breadcrumbs
Method:
1. Prepare the lamb mix: combine minced lamb, onion, garlic, smoked paprika, sumac, cumin, salt and pepper in a bowl, mix thoroughly, then cover and refrigerate for at least 3 hours.
2. Cook the soft-boiled eggs: bring a saucepan of water to a rolling boil and add the white wine vinegar, carefully lower in the eggs and cook for 5 minutes before transferring to iced water to chill, then peel.
3. For the wild garlic hot sauce: combine cider vinegar, sugar and garlic purée in a saucepan. Bring to the boil and simmer for 2- 3 minutes. Add cooked diced apples and jalapeños then cool. Blend with coriander, wild garlic and salt until smooth, then chill.
4. For the harissa mayo: blend eggs, Dijon mustard, neutral oil and white wine vinegar until thick, then add harissa, paprika, garlic powder, lime juice and salt. Whisk until fully combined.
For the Scotch eggs: 1. Divide lamb mix into four 100g portions.
2. Flatten each portion, place a peeled softboiled egg in the centre and mould lamb evenly around until sealed.
3. Roll in flour, then beaten egg, then coat thoroughly in panko breadcrumbs.
4. Fry at 175 ° C for 2 minutes until golden brown.
5. Transfer to an oven at 180 ° C and cook for 5 minutes.
6. Rest briefly then slice in half.
To serve: 1. Spoon harissa mayo and wild garlic hot sauce onto the plate.
2. Place the sliced Scotch egg on top and finish with the herb and radish salad.
5. For the salad garnish: pick and wash herbs, keeping them fresh in iced water. Thinly slice radish. Before serving, toss the herbs and radish with olive oil and salt.
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