This Scotch egg recipe is a playful twist on the British picnic classic. The aioli Richard Corrigan includes here is fantastic for dipping the finished eggs in, and can be a great accompaniment to sandwiches and other picnic recipes. Smoked cod is readily available in fishmongers.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
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Begin by making mashed potatoes for the Scotch eggs. Quarter the potatoes and cook in salted boiling water for 15-20 minutes until a fork can easily be poked through the potatoes. Drain the peeled potatoes and then mash
4 large floury potatoes
Place a pan over a very low heat and add the olive oil. Chop the smoked cod into cubes and cook in the pan for 4 minutes, stirring so that the cod cooks evenly
50ml of light olive oil
500g of smoked cod
Flake the fish with the back of a fork so it shreds. Add the mashed potato to the pan and mix together until fully combined and a thick paste is formed. Set aside to cool
Prepare a bowl of ice water and add a few dashes of white wine vinegar. Bring a large pan of water to the boil, lower in the quail’s eggs and cook for exactly 3 minutes — they should be just soft. Remove from the boiling water and place the eggs into ice water. Once cool, peel immediately
12 quail eggs
white wine vinegar
To form the Scotch eggs, take a little of the salt cod mixture in the palm of your hand, make a dent in the centre, place the quail’s egg in the dent. Close your hand over the egg so that you cover the egg with the rest of the mixture. Roll the coated egg in your hands to make sure it is evenly covered. Repeat for each of the eggs
Lay the Scotch eggs on a plate or tray lined with cling film or parchment paper and put in the fridge for 1 hour to firm
Meanwhile, make the aioli. Squeeze the water from the bread and place into a food processor with the garlic, salt and the lemon zest and juice. Blend while gradually adding the oil. Adjust the seasoning to taste. Set aside the aioli in the fridge
2 slices of stale bread
2 garlic cloves
200ml of olive oil
1 pinch of salt
Beat the hen’s eggs in a shallow bowl, and have the flour and breadcrumbs ready in separate bowls. Dip each egg first in the flour, then into the beaten egg and lastly into the breadcrumbs to coat
100g of flour
200g of breadcrumbs
Preheat the vegetable oil to 175°C in a deep fat fryer or large pan filled no more than one-third full. Lower in the Scotch eggs and fry for about 2 minutes or until golden brown all over
Drain briefly on kitchen paper and serve with the aioli
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