Scotch Egg

Ingredients

• 6 Duck Eggs
• 200g Cooked Chestnuts
• 125g Firm Tofu
• 1 Grated shallot
• 1 Tbsp Fresh Sage
• 1 Tsp Fresh Thyme
• 60g Grated Cheddar
• 1 Tsp Soya Sauce
• A squeeze Lemon
• A pinch Chilli Powder
• 200-250g Breadcrumbs

Method

1. Boil your eggs to the required stage, for soft boil add the eggs to a saucepan and cover with cold water, bring to the boil and simmer for 4 minutes before plunging them into cold water to stop them cooking in their residual heat.
2. Place the chestnuts in a food processor and blitz till a crumble is formed, place this mixture in a bowl and add all the other ingredients apart from the breadcrumbs.
3. Add a fair chunk of the breadcrumbs, enough to make a firm consistency that you can shape.
4. You might need to refrigerate this mix to let it set a bit before moulding round your eggs.
5. Use the rest of the remaining breadcrumbs to cover the egg.
6. The egg then needs to be deep-fried at about 180 Celsius to get a nice crisp outside.
7. Cool the egg back to room temperature and your ready to roll.