Chorizo Scotch Eggs

A picnic favourite with a contemporary twist

Ingredients - Serves 4

• 200g cooking chorizo

• 200g sausage meat

• Small bunch of finely chopped parsley

• 6 eggs

• 100g plain flour

• 150g breadcrumbs

Method

1. Soft boil 4 eggs, then cool immediately in very cold water.

2. Take the skin off the chorizo and then blitz in a food processor until you have a sausage meat texture.

3. In a bowl, mix the chorizo, sausage meat, and parsley – season with pepper

4. Weigh out the mixture into 100g balls.

5. Peel the soft-boiled eggs and wrap your meat around them gently, taking care not to break the egg (using wet hands helps the meat not to stick to them). Rest for 1 hour.

6. Prepare three bowls; one with flour, one bread-

Sussex Oven

Cleaning crumbs, and one the remaining eggs whisked

Roll each egg in flour, then egg, and finally breadcrumbs, then deep fry in oil (160°c) for 7 minutes. Drain on kitchen towel. Stir a couple of teaspoons of harissa paste (shopbought or homemade), through mayonnaise, and serve alongside the halved eggs.

The Noah’s Ark is a beautiful 16th Century pub in the picturesque village of Lurgashall. For more information, or to book, please see our website: www.noahsarkinn.co.uk.

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