1 Bring a saucepan of water
to the boil over medium-high
heat and boil eggs until
soft-boiled (6½ minutes). Place
eggs in an iced-water bath to
stop cooking, then gently roll
eggs on bench to crackle shells.
Return eggs to iced water to
cool completely, then peel.
2 Place chicken, onion powder,
leek, parsley, cornflour and
2 tsp salt in a large bowl and
mix with your hands until well
combined, then lift chicken
mixture out of the bowl and
throw it back in, slapping
against the side of the bowl,
repeating until mixture is
thoroughly combined and firm.
Roll into 8 balls, then working
with one at a time, place a piece
of plastic wrap on a chopping
board and flatten each ball out
to 8cm x 12cm. Place one egg
on top and carefully enclose
with chicken and plastic wrap,
keeping the shape of the egg.
Transfer to a tray lined with
baking paper, and repeat with
remaining chicken and eggs.
Chill until firm (20-30 minutes).JoyBird Hyde
Park Spritz
MAKES 115 ml Never Never
Triple Juniper Gin
15 ml yuzushu
15 ml Aperol
90 ml chilled pet nat-style
sparkling wine
Dash of freshly squeezed
pink grapefruit juice
Dash of soda
Pink grapefruit wedge,
to serve1 Build gin, yuzushu and Aperol
in a Burgundy glass half-filled
with ice and stir until chilled.
Top with sparkling wine and
juice and soda to taste. Serve
with a wedge of grapefruit.Scotch eggs with tarragon mayonnaise
MAKES 8 // PREP TIME 30 MINS // COOK 20 MINS PLUS CHILLING“Because we’re a chicken shop we wanted to serve a dish that included both chicken meat and
the egg,” says Adam Liston. “Scotch egg is a classic that’s not that common anymore, but everyone
seems to love it. I thought the relevance of serving it was similar to the way yakitori shops serve
tsukune with an egg yolk – using every part of the chicken means that the chicken had a noble death.”3 For tarragon mayonnaise,
blend egg yolks, vinegar,
mustard, tarragon and 1 tsp salt
in a blender on high speed,
scraping down sides, until finely
chopped. Turn blender down to
low-medium speed and, with the
motor running, slowly drizzle in
olive oil to emulsify – adjust
thickness by adding water to
thin or slowly drizzling in more
oil to thicken. Cover and
refrigerate until ready to serve.
4 Place flour, beaten egg
and panko in separate bowls.
Coat eggs in flour, shaking o
excess, then eggwash, then
roll in crumbs.
5 Preheat oil in a deep
saucepan to 180°C. Deep-
fry Scotch eggs in batches until
golden (3 minutes; be careful,
hot oil will spit). Remove with
a slotted spoon, drain briefly
on paper towels and serve
hot with tarragon mayonnaise.
Wine suggestion Château
Comme Ci Comme Ça merlot
from the Adelaide Hills. 8 eggs
400 gm minced chicken
2½ tsp onion powder
20 gm leek, finely chopped
2 tbsp flat-leaf parsley
leaves, finely chopped
1¼ tbsp cornflour
50 gm plain flour
2 eggs, lightly beaten
75 gm (1 cup) panko crumbs
TARRAGON MAYONNAISE
2 egg yolks
2 tbsp white vinegar
2 tsp hot English mustard
⁄¢ cup (loosely packed)
tarragon
250 ml (1 cup) olive oilALL PROPS RESTAURANT’S OWN.
Chick-o-roll