Chestnut and turkey Scotch egg with spiced plum ketchup

Name: Chestnut and turkey Scotch egg with spiced plum ketchup
Total time: 45 min
Ingredients: 10 eggs; 1 turkey leg, minced; 2 onions, chopped; 1 tsp thyme leaves; 1 tsp chopped sage; 150g of chestnuts, roasted and chopped; salt; plain flour; 2 eggs, beaten; Panko breadcrumbs; 250g of malt vinegar; 100ml of cider vinegar; 200ml of water; 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; salt; pepper

by Paul Welburn

Item 1 of 1

Snack
medium
Makes 10
45 minutes

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.

First published in 2015

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Ingredients

Metric

Imperial

Scotch eggs

10 eggs
1 turkey leg, minced
2 onions, chopped
1 tsp thyme leaves
1 tsp chopped sage
150g of chestnuts, roasted and chopped
salt

Panko breadcrumb mix

plain flour
2 eggs, beaten
Panko breadcrumbs

Spiced plum ketchup

250g of malt vinegar
100ml of cider vinegar
200ml of water
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
salt
pepper

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Equipment

Deep-fryer
Blender

Method

To begin, boil the eggs for 5 1/2 minutes then plunge into iced water. Peel and allow to dry fully

10 eggs

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
salt
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

plain flour
2 eggs, beaten
Panko breadcrumbs

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
pepper
salt
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

First published in 2015

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Paul Welburn

Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.

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