Australian Gourmet Traveller - (08)August 2020 (1)

Scotchegg&piccalilli

SERVES6 (MAKES6 SCOTCHEGGS)// PREPTIME 25 MINS// COOK 30 MINS(PLUSPICKLING,RESTING,CHILLING)

“Ourpiccalilliis moreofa vegetablepicklethanthetraditionalcanary-yellowsludge

I recalleatingasa kid,”saysHill.“I dolovethesludge,butitssweetnessdoesn’t cut

the mustard here.” Start this recipe at least two days ahead for the piccalilli.

8 largeeggs,atroom

temperature

200 gmmincedporkshoulder

(seenote)

100 gmmincedbacon(seenote)

1 tbsphotEnglishmustard

1 tspdriedsage

300 gmporksausagemince

125 gm(1½cups)pankocrumbs

100 gmrolledoats

Plainflour,fordusting

Vegetableoil,fordeep-frying

PICCALILLI

20 gm(1tbsp)tablesalt

1/2 smallcauliflower(about

400gm),cutintosmallflorets

1 telegraphcucumber,seeds

removedandchopped

1 smallfennelbulb,

finelychopped

2 tspoliveoil

1 onion,finelychopped

½ tspgroundturmeric

1 tbsphotEnglishmustard

300 mlwhitewinevinegar

½ tsp cornflour

mixtureoverthepickled

vegetables,stirtocombine,

thenseasonwithsaltand

pepper.Sealandrefrigerate

untilrequired(seenote).

3 FortheScotcheggs,bring

a largesaucepanofwaterto

theboil.Carefullyadd6 eggs

andcookuntilsoft-boiled

(5minutesand 20 seconds

precisely).Drainandrefresh

ina bowloficedwater.Set

asidetocool(10minutes),then

carefullypeel.Drainonpaper

towel,thenrefrigerate until

firm(20minutes).

4 Placemincedpork,bacon,

mustardandsageina large

bowlandcombinewell.Add

sausageminceandbeat

vigorously.Dividemixtureinto

6 equalportionsandpress

eachportionintoyourpalmto

createa pancakelargeenough

tocovertheegg.Placeanegg

inthecentreandmouldthe

mince mixture around it to seal

1 Forthepiccalilli,combine

salt,cauliflower,cucumberand

fennelina largebowlandmix

withyourhandsuntilvegetables

begintoreleasetheirjuices.

Heatoilina smallfryingpan

overmediumheat.Addonion

andseasonwithsalt.Cook,

stirringoccasionally,untilonion

is translucent(4minutes).Add

turmeric,mustardandvinegar,

thenremovefromheatandpour

directlyovervegetables,stirring

tocombinewell.Transferto

a sterilised1-litremasonjar,

sealandsetasideatroom

temperaturefor 48 hours.

2 Strainvegetables,reserving

liquid.Placecornflourand

125mlreservedpicklingliquid

ina smallbowlandstirto

combine.Addremainingliquid

toa smallsaucepanandbringto

theboilovermediumheat.Add

cornflourmixture.Whisking

briskly,returntotheboiland

cook for 10 seconds. Pour

completely.Placeona tray

andreturn,uncovered,to

thefridgetofirmup(1 hour).

5 Combinepankoandoats

ina largebowl.Lightlywhisk

remainingeggsina bowl.

Dusteachwrappedeggin

extraflour,thencoatinegg

wash,thenbreadcrumbmixture.

Refrigerateuntilrequired.

6 Heatoilina deep-fryeror

deep-sidedfryingpanto160°C.

Deep-frytheeggs,inbatches,

untilgolden(6minutes).Restfor

3 minutes,thentesttheyolkby

slidinga skewerintothecentre

andtestingthetemperatureon

yourwrist.It shouldbewarmto

thetouch.Seasonandserve

withplentyofpiccalilliand

a pintofOldFitzdraught.

NoteAskyourbutchertomince

theporkshoulderandbacon

foryou;otherwise,usea food

processortoproducea fine

mince.Piccalilliwillkeepin

the fridge for up to 1 month.

“Ourpiccalilli ismore

ofa vegetablepickle

than thetraditional

canary-yellowsludge

I recall eating as a kid.”

74 GOURMET TRAVELLER