Thursday 23 November 2017

Recipe of the day: Chorizo Scotch Eggs with Paprika Spiced Potato Salad

Chorizo Scotch Eggs with Paprika Spiced Potato Salad
Chorizo Scotch Eggs with Paprika Spiced Potato Salad

Donal Skehan

Scotch eggs are making a serious comeback and rightfully so; they make ideal picnic fare as they are essentially an individual self-contained mini meal.

The new wave of scotch eggs are all about quality and flavour and there are plenty of variations to the normal coating of sausage meat (I have successfully added black pudding to the mixture). Chorizo scotch eggs will make you question why you ever had eggs in any other way; surprisingly easy to make and the perfect picnic food combined with a paprika spiced potato and mint salad.


8 large free range eggs, for boiling

1 tbsp sunflower oil

400g pork sausage meat

200g chorizo, casing removed and roughly chopped

1 large free range egg, for egg wash

50g seasoned flour

100g dried breadcrumbs, preferably Panko

Sunflower oil, for deep-frying

Sea salt and freshly ground black pepper

For the paprika spiced potato salad

900g of baby potatoes, sliced in quarters, lengthways

½ red onion, finely sliced

2 tsp of smoked paprika

3 tbsp of extra virgin olive oil

1 tbsp of red wine vinegar

1 tsp of Dijon mustard

1 garlic clove, finely minced

A good handful of mint leaves, roughly torn

Chorizo Scotch Eggs with Paprika Spiced Potato Salad


To prepare the soft-boiled eggs, put the eggs in a pan of cold water and bring to a simmer, then cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking any further. Once cooled, peel off the shells and set aside until needed.

To make the filling, blitz the sausage and chorizo meat in a food processor until you have a smooth mixture. Place in the fridge to chill for 15 mins. Once chilled, use to shape around the egg, then dust in the seasoned flour. Dip in the egg wash mixture and then roll in the dried breadcrumbs. Arrange on a tray, then cover loosely with clingfilm and chill until needed.

When ready to serve, heat the sunflower oil in a deep-fat fryer to 180°C and cook the scotch eggs for 4 minutes until crisp and golden brown. Drain on kitchen paper.

For the potatoes, preheat the oven to 220°C. Place the potatoes on a large roasting tray and drizzle with a little olive oil and sprinkle with 1 teaspoon of paprika and sea salt. Toss through to coat. Roast in the oven for 45 minutes until crisp and golden.

Whisk together the olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl.

Add in the cooked potato wedges and toss through the dressing with the mint and red onion slices.

Serves four alongside the scotch eggs.

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