This turkey Scotch egg recipe by Paul Welburn pairs chestnuts and turkey with a heady spiced plum ketchup, making an ideal Christmas party snack. With just one turkey leg making ten Scotch eggs, this can be a fantastic way of using up meat if you find you need to do a bit of last minute trimming to fit your turkey in the oven.
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To begin, boil the eggs for 5 1/2 minutes then plunge into iced water. Peel and allow to dry fully
Sweat the onion with the chopped thyme and sage. Once tender, remove from the pan and chill
2 onions, chopped
1 tsp thyme leaves
1 tsp chopped sage
Once cool, add the onion mix to the meat, check the seasoning add the chestnuts. Mould the mix around the eggs evenly and neatly using your hands, and leave to set in the fridge for approximately 1 hour
150g of chestnuts, roasted and chopped
1 turkey leg, minced
Set up 3 bowls – one containing flour, one with egg wash and one with Panko breadcrumbs. Dredge the Scotch eggs through each of the bowls then return to the fridge for another 30 minutes
2 eggs, beaten
To make the ketchup, place all of the ingredients in a pan and bring to the boil. Simmer for 15–20 minutes, or until the fruits are cooked and tender. Blitz in a blender to a smooth purée and season
250g of malt vinegar
100ml of cider vinegar
200ml of apple juice
100ml of orange juice
250ml of tamarind paste
300g of dark brown sugar
200g of black treacle
1 tsp mixed spice
1 tsp ground coriander
2 tbsp of mustard powder
50ml of Worcestershire sauce
250g of pitted prunes
300g of plums, dark, stoned and chopped
6 Granny Smith apples, cored and chopped
200ml of water
Preheat a deep-fryer to 180°C
Deep-fry the eggs for 4 minutes until golden and crisp, then serve with the ketchup on the side
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