These Chorizo Scotch Eggs are epic! Crispy and smoky on the outside with a perfect runny-egg filling!
This post is written in collaboration with Mill Street Pub & Kitchen, Oakham.
Food is definitely the thing that Chris and I have most in common. We both work on Kitchen Sanctuary full time, we cook and photograph pretty much every day, and yet we still find time to talk about food during the gaps!
We love to eat out, not only as a way to spend quality time together and to enjoy being cooked for, but also as a source of inspiration.
If I come away from a restaurant wanting to cook something from the menu, it’s been a successful meal.
And that’s exactly the case with Mill Street Pub & Kitchen.
Chris and I were invited for a 3-course meal and overnight stay to review their stylishly renovated restaurant and accommodation.
General Manager Jan greeted us upon arrival and gave us a tour of the pub, which consists of lots of gorgeously designed rooms – from the cosy snug:
to the light and airy conservatory:
and underground basement cavern:
We stayed in one of the seven boutique rooms, complete with four-poster bed, sofa and spacious bathroom (the tea-tray with the little glass jar of cookies was always going to go down well 🙂 ).
The menu was well thought out, with some brilliant twists on traditional dishes. I had the Ploughman’s Scotch egg to start – served on a bed of apple & onion chutney with crunchy strips of apple. I loved how the egg was perfectly cooked in the middle, and promised myself I’d go home and experiment until I got that egg technique right!
Chris started with the beetroot & goat’s cheese roulade – which was sweet, creamy and tangy.
For the main course, I had beautifully tender rainbow trout with with smoky-charred fennel and crunchy green beans.
Chris had the pork tenderloin with fondant potato and the most amazing slow-cooked cider jus (Jan told us the jus takes 4 days to make!).
Our waitress, Polly, was really attentive, and gave some great recommendations on wine pairings for each course.
I finished off with the tiramisu cheesecake with salted hazelnut brittle. I thought I was too full to eat it, but I somehow managed every single bite….
Chris had the baked apple terrine with oat crumble and honeycomb PLUS a scoopful of their delicious homemade milk chocolate & caramel ripple ice cream.
We were both really impressed with the flavours, attention to detail and the service.
Since our stay at Mill street I’ve been experimenting with the runny-in-the-middle Chorizo Scotch eggs, and I’ve cracked it (pun intended). If you get the opportunity, go and try Chef Nathan’s Ploughman’s version (thoroughly recommended). I’ve created a spicier chorizo version with smoked paprika wedges for dipping. If you want to turn it into a full meal, you could also serve with with salad and some little chunks of manchego cheese as I did.
The Chorizo Scotch Eggs Recipe:
- 4 large eggs
- 400 g pork sausages with chorizo if you can't find chorizo flavoured pork sausages, you could add 75g finely chopped chorizo to 325g of pork sausages
- 90 g 2/3 cup plain (all purpose) flour
- 1 egg lightly whisked
- 100 g 2 cups panko breadcrumbs
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika
- Vegetable or Sunflower oil for deep frying
- 3 medium potatoes I use Rooster potatoes
- 2 tbsp vegetable or olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 romaine lettuce roughly shredded
- 3 radishes thinly sliced
- 2 shallots peeled and thinly sliced into rings
- 1/4 cucumber chopped into small chunks
- 70 g 2 1/2 ounces manchego cheese, chopped into small chunks
- Salad dressing:
- 3 tbsp olive oil
- 1 1/2 tbsp good quality balsamic vinegar
- 1 tsp honey
- pinch of salt and pepper
- Preheat the oven to 200C/400F
- Place the eggs in a pan and cover with cold water. Place on the hob and heat on a high heat. Bring to the boil, then turn the heat to low and simmer for exactly 6 minutes.
- Turn off the heat and immediately drain the water off the eggs and place the eggs in a bowl of cold water with ice (this will help when peeling the eggs). Leave for 2-3 minutes, then very carefully roll the eggs on the work surface to crack, and peel off the shell. Put to one side.
- Remove the skins from the sausages and divide the sausage meat into five equal piles. Roll four of the piles into balls (the remaining pile is your 'spare meat') and then flatten into discs. Carefully place an egg into the centre of one of the discs and close the sausage meat around the egg. Use a little of the meat from the 'spare meat' pile to fill any holes until you have the egg completely covered. Repeat with the remaining 3 eggs, using the 'spare meat' where necessary. Place the balls on a plate and refrigerate for 30 minutes.
- Meanwhile, pre-heat your deep fat fryer (or heat the oil in a large pan for frying the eggs -if you're using a pan, the pan will need to be large and half full of oil).
- Slice the potatoes into wedges (no need to remove the skin) and place on a baking tray. Drizzle with the oil and sprinkle on the smoked paprika, cumin, salt and pepper. Use your hands to toss everything together, then place in the oven for 25-30 minutes, turning once until golden brown.
- Now it's time to make the coating for the Scotch eggs. Place the flour in a bowl, the whisked egg in another bowl and the panko in a third bowl. Add the salt, pepper and smoked paprika to the panko and stir together.
- Take the sausage balls out of the fridge and roll first in the flour, then the egg and finely in the breadcrumbs.
- When the oil is hot enough (if you place a few panko breadcrumbs in the oil and they sizzle and rise to the top straightaway, it's hot enough) cook the eggs, two-at-a-time in the deep fryer for 5-7 minutes until golden brown. Remove from the oil and drain on kitchen paper.
- Mix together the salad ingredients and divide between four plates or bowls (save a few chunks of manchego and a few shallot rings for sprinkling on top of the potato wedges). Mix together the salad dressing, and drizzle on top of the salad.
- Once cooked, take the potato wedges out of the oven and divide between the two plates.
- Slice the Scotch eggs in half and place on top of the salad. Sprinkle on the reserved manchego and shallot rings. Serve immediately.