Name: Baked scotch eggs with creamed celeriac
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: Baked scotch eggs; 4 size-6 eggs, at room temperature; 350 gram good-quality pork sausages; 1 teaspoon ground nutmeg; 2 teaspoon cayenne pepper; 2 tablespoon flat-leaf parsley, chopped; 2 tablespoon chopped chives; plain flour, for dredging and coating eggs; 2 eggs, beaten; 6 tablespoon good-quality bread crumbs (luca used panko crumbs); sea salt, for baking eggs; Creamed celeriac; 400 gram celeriac, peeled, cut into 2mm thick slices then julienned; juice of 1/2 lemon; 2 tablespoon cream; 3 tablespoon good-quality mayonnaise; 1 tablespoon wholegrain mustard; 1 tablespoon chives, chopped

Ingredients

Baked scotch eggs

4 size-6 eggs, at room temperature

350 gram good-quality pork sausages

1 teaspoon ground nutmeg

2 teaspoon cayenne pepper

2 tablespoon flat-leaf parsley, chopped

2 tablespoon chopped chives

plain flour, for dredging and coating eggs

2 eggs, beaten

6 tablespoon good-quality bread crumbs (luca used panko crumbs)

sea salt, for baking eggs

Creamed celeriac

400 gram celeriac, peeled, cut into 2mm thick slices then julienned

juice of 1/2 lemon

2 tablespoon cream

3 tablespoon good-quality mayonnaise

1 tablespoon wholegrain mustard

1 tablespoon chives, chopped

Method

1.Bring a small pot of water to the boil. Using a spoon, gently lower the eggs into the water and simmer for 5 minutes. Drain and rinse eggs under cold water for 2 minutes, peel and set aside in fridge until needed.

2.Cut sausages in half and squeeze the meat out of the casings into a large bowl. Add spices and herbs and a good pinch of salt and pepper and mix well with your hands. Wet hands with a little water then divide mixture into 4 patties, gently flattening each.

3.Remove eggs from fridge. Dredge an egg with flour then gently place on a patty. Holding patty in your hand, shape it around the egg until egg is completely covered. Repeat with remaining eggs then place on a plate and rest in fridge for 30-45 minutes.

4.Preheat oven to 200°C.

5.Place three bowls on work bench. Place flour (for coating) in one bowl and season, beaten eggs in second bowl, and breadcrumbs in the third. Remove eggs from fridge and coat one in the flour. Shake off excess flour and dip into beaten egg, then shake off excess and thickly coat in breadcrumbs. Gently pat breadcrumbs all over egg to fix in place. Repeat with other eggs.

6.Scatter some sea salt onto an oven tray and gently place eggs on top (this stops eggs from moving around). Bake in oven for 25 minutes.

7.While eggs are baking, place celeriac in a bowl and add lemon juice, cream, mayonnaise, mustard and chives. Mix well and season to taste.

8.To serve, carefully cut baked eggs in half and serve with creamed celeriac.

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Ingredients

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