Delicious UK - (03)March 2020

Smokedhaddockscotch

eggswithchive and

lemonmayo

MAKES4.HANDSONTIME30 MIN,

HOB TIME ABOUT 25 MIN

I’mnotsurewhy,butusing

haddockinsteadofsausagemeat

makesthesescotcheggsfeel

allthemoreScotch.They’re

absolutelyamazingwarm,

butI likethemjust as much

the next day.

MAKE

AHEAD

Attheendofstep4,the

eggscanbekeptcoveredin

thefridgeforupto6 hours.

FOOD

TEAM’S

TIP

Thismakesmoremayothan

youneed.Coverleftovers

and chill for up to 3 days.

• 250gsustainable,naturally
  smokedhaddock,skinnedand
  choppedintosmallpieces


• Smallbunchfreshflatleafparsley,
  leavespickedandchopped


• 50gfull-fatcreamcheese


• 1 heapedtspdijonmustard


• Gratedzestlemon, plus
  a squeezeofjuice


• 300gcookedmashedpotato


• 6 mediumfree-rangeeggs,
  atroomtemperature


• 100gplainflour


• 150gfreshbreadcrumbs


• Sunflower oil for deep-frying

FORTHELEMONMAYONNAISE

• 2 mediumfree-rangeeggyolks


• garlicclove,finelygrated


• Gratedzestandjuice1 lemon


• 1 heapedtspdijonmustard


• 200mlextra-virginolive oil, plus
  extrafordrizzling


• 200mlsunfloweroil


• Smallbunch fresh chives, finely
  chopped

YOU’LLALSONEED...

• Foodprocessor;digital
  thermometer (optional)

1 Putthehaddockina foodprocessor

withtheparsley,creamcheese,

mustardandlemonzestandjuice.

Pulsetobreakdownthehaddock.

Addthemashedpotatoandpulse

againtocombine– don'tover-work

it.Seasonwithpepperanda little

salt,thenputinthefridgetocool.

2 Bringa panofwatertotheboil,

thenadd4 oftheeggsandcook

for 6 minutes(fora soft-setyolk).

Drain,runundercoldwateruntil

coolenoughtohandle,thenpeel.

3 Dividethehaddockmixtureinto

8 equalportions,thenshapeinto

rough6cmdiscs.Putonediscinthe

palmofyourhand,seta boiledeggin

themiddle,thentopwitha second

disc.Mouldthediscsaroundtheegg,

sealingthejoinswell.Repeatwith

theremainingmixtureandeggs.

4 Forthecoating,setout3 shallow

bowls.Puttheflourinonebowland

seasonwithsaltandpepper.Break

the2 remainingeggsintothesecond

bowlandbeatlightly.Putthe

breadcrumbsintothethird.Coat

eachscotchegginflour,dipinthe

beatenegg,thenfinallyrollinthe

breadcrumbs.Chillthecoatedeggs

ona bakingtrayuntilyou’reready to

cookthem(seeMakeAhead).

5 Filla deep,heavy-basedpanwith

5-7cmofoilandheatuntilit reads

175°Cona thermometer(oruntil

hotenoughtobrowna cubeofbread

in30-40seconds).Cooktheeggs, 2

ata time,loweringthemintothehot

oilwitha slottedspoon.Fryfor6-8

minutes,turningoften,untilgolden

andcrisp.Remove,drainonkitchen

paperandleavetocool.

6 Forthemayonnaise,puttheyolks,

garlic,zestandjuice,andthedijon

mustardina foodprocessor,then

whizzfor25-30seconds.Combine

theoilsina jug,thengraduallyadd

theoilsina steadytricklethrough

theholeinthetopoftheprocessor

asit whizzes.Astheoilemulsifies

andthickens,youcanaddtheoils

a littlefaster.Oncealltheoilhas

been added, sprinkle in the chives

andseason.Whizzfora fewseconds

moretoforma glossymayo.If it’s

toothick,add1 tbspwarmwater.

7 Servethescotcheggswith the

mayonnaisealongside.

PERSERVING738kcals,40.3gfat

(9.6gsaturated),33.6gprotein,

58.9gcarbs(3.6g sugars), 1.9g salt,

2.3g fibre

Pavlovawithorangecurd,

roastrhubarb&primroses

SERVES8.HANDSON TIME 20 MIN, OVEN

TIME 2 HOURS

MAKE

AHEAD

Coveranyunusedorange

curdandkeepinthe fridge

for up to 1 week.

FORTHEMERINGUE

• 4 mediumfree-rangeegg whites
  (settheyolksaside)


• 200gunrefinedcaster sugar


• Butter to grease

FORTHEROASTRHUBARB

• 4 largefirmrhubarbstalks


• 2 tbsp runny honey

FORTHEORANGECURD

• Veryfinelygratedzestandjuice
  2 largeorangesandlemon


• 100gunsaltedbutter


• 250gcasterorgranulatedsugar


• 4 medium free-range egg yolks

TOSERVE

• 300mldoublecream


• 30ghazelnuts,lightlytoasted
  ina drypanandroughlycrushed


• 25-30gpiececandiedorange
  peel,verythinlysliced


• Freshprimroseflowers(optional;
  try maddocksfarmorganics.co.uk)

YOU’LLALSONEED...

• Electricmixer;30cmx 30cm
  bakingtray;2 sheetsnon-stick
  compostable baking paper

1 Forthemeringue,puttheegg

whitesina largecleanmixingbowl.

Usinganelectricmixer,whiskuntil

thewhitesholdsoftpeakswhenthe

beatersareremoved.Addthe200g

sugar, a large spoonful at a time,

NEXT

MONTH

Gillmakes

new-season

rhubarb the hero

48 deliciousmagazine.co.uk