Smoky Chorizo Scotch Eggs with Crispy Potato Wedges

Crispy and smoky on the outside with a perfect runny-egg centre.

Scotch Eggs:

• 4 large eggs
• 400 g pork sausages with chorizo — if you can’t find chorizo-flavoured sausages, add 75g finely chopped chorizo to 325g pork sausages
• 90 g plain (all-purpose) flour
• 1 egg, lightly whisked
• 100 g panko breadcrumbs
• ¼ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp smoked paprika
• Vegetable or sunflower oil for deep frying

Smoky Potato Wedges:

• 3 medium potatoes — Rooster potatoes work well
• 2 tbsp vegetable or olive oil
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• ½ tsp salt
• ½ tsp ground black pepper

Salad:

• 1 romaine lettuce, roughly shredded
• 3 radishes, thinly sliced
• 2 shallots, peeled and thinly sliced into rings
• ¼ cucumber, chopped
• 70 g manchego cheese, chopped
• For the dressing: 3 tbsp olive oil, 1½ tbsp balsamic vinegar, 1 tsp honey, pinch of salt and pepper

• Preheat the oven to 200°C / 400°F.
• Place the eggs in a pan and cover with cold water. Bring to the boil on high heat, then reduce to a low simmer and cook for exactly 6 minutes.
• Turn off the heat, drain and transfer the eggs to an ice water bath for 2–3 minutes to stop cooking and make peeling easier. Roll gently to crack and peel, then set aside.
• Remove sausage skins and divide the meat into five equal portions. Roll four portions into balls and flatten into discs. Place a peeled egg in the centre of a disc, then wrap the sausage meat around it, using a little of the fifth portion to fill gaps. Repeat for the remaining eggs. Chill on a plate for 30 minutes to firm up.
• While the eggs chill, heat oil in a deep fryer or a deep, heavy pan (the oil should be hot enough that a few panko crumbs sizzle and rise immediately).
• Slice the potatoes into wedges (leave the skins on). Toss on a baking tray with the oil, smoked paprika, cumin, salt and pepper. Roast for 25–30 minutes, turning once, until golden and crisp.
• Prepare the coating: place flour in one bowl, the whisked egg in a second bowl and the panko breadcrumbs mixed with salt, pepper and smoked paprika in a third.
• Remove the sausage-covered eggs from the fridge. Roll each first in flour, then the whisked egg, then coat thoroughly in the seasoned panko.
• Fry the Scotch eggs two at a time for 5–7 minutes until golden brown. Drain on kitchen paper.
• Mix the salad ingredients and divide between four plates. Whisk the dressing ingredients together and drizzle over the salad. Reserve a few manchego chunks and shallot rings to sprinkle over the wedges.
• Divide the potato wedges between the plates. Slice each Scotch egg in half and place on the salad. Sprinkle with the reserved manchego and shallot rings and serve immediately.

Nutrition