Veggie Scotch eggs with piccalilli recipe
Sage and chive scotch eggs with piccalilli potato saladand watercress and parsley tangle... another heavenly veggie dish from Terre à Terre.
Ingredients
- 125 g butternut squash, peeled
- 125 g button onions, peeled
- 400 g cauliflower
- 125 g carrots, peeled
- 75 g French beans
- 200 g sea salt
- 150 ml cider vinegar
- 20 g caster sugar
- 2 bay leaves
- 50 g rice flour
- 1 tbsp mustard powder
- 1 tsp curry powder
- 0.5 tsp ground turmeric
- 50 ml water
- 1 tsp coriander seeds, cracked
- 1 tsp mustard seeds, cracked
- 25 ml sunflower oil
- 2 tsp grated fresh root ginger
- 1 tsp crushed garlic
- 25 g coriander, leaves and stalks chopped separately
- 12 small gherkins, rinsed and halved
- 1 pinch salt and freshly ground black pepper
- 4.4 oz butternut squash, peeled
- 4.4 oz button onions, peeled
- 14.1 oz cauliflower
- 4.4 oz carrots, peeled
- 2.6 oz French beans
- 7.1 oz sea salt
- 5.3 fl oz cider vinegar
- 0.7 oz caster sugar
- 2 bay leaves
- 1.8 oz rice flour
- 1 tbsp mustard powder
- 1 tsp curry powder
- 0.5 tsp ground turmeric
- 1.8 fl oz water
- 1 tsp coriander seeds, cracked
- 1 tsp mustard seeds, cracked
- 0.9 fl oz sunflower oil
- 2 tsp grated fresh root ginger
- 1 tsp crushed garlic
- 0.9 oz coriander, leaves and stalks chopped separately
- 12 small gherkins, rinsed and halved
- 1 pinch salt and freshly ground black pepper
- 4.4 oz butternut squash, peeled
- 4.4 oz button onions, peeled
- 14.1 oz cauliflower
- 4.4 oz carrots, peeled
- 2.6 oz French beans
- 7.1 oz sea salt
- 0.6 cup cider vinegar
- 0.7 oz caster sugar
- 2 bay leaves
- 1.8 oz rice flour
- 1 tbsp mustard powder
- 1 tsp curry powder
- 0.5 tsp ground turmeric
- 0.2 cup water
- 1 tsp coriander seeds, cracked
- 1 tsp mustard seeds, cracked
- 0.1 cup sunflower oil
- 2 tsp grated fresh root ginger
- 1 tsp crushed garlic
- 0.9 oz coriander, leaves and stalks chopped separately
- 12 small gherkins, rinsed and halved
- 1 pinch salt and freshly ground black pepper
- 6 eggs, at room temperature
- 1 pinch salt and freshly ground black pepper
- 75 g panko (Japanese dry breadcrumbs) - or use any fine dry white breadcrumbs
- 1.5 tbsp finely chopped sage
- 2 tbsp finely chopped curly leaf parsley
- 1.5 tbsp finely chopped chives
- 50 g Parmesan, freshly
- 1 lemon, grated zest only
- 1 tbsp mustard powder
- 50 g rice flour
- 150 g silken tofu
- 1 cup sunflower oil for deep frying
- 6 eggs, at room temperature
- 1 pinch salt and freshly ground black pepper
- 2.6 oz panko (Japanese dry breadcrumbs) - or use any fine dry white breadcrumbs
- 1.5 tbsp finely chopped sage
- 2 tbsp finely chopped curly leaf parsley
- 1.5 tbsp finely chopped chives
- 1.8 oz Parmesan, freshly
- 1 lemon, grated zest only
- 1 tbsp mustard powder
- 1.8 oz rice flour
- 5.3 oz silken tofu
- 1 cup sunflower oil for deep frying
- 6 eggs, at room temperature
- 1 pinch salt and freshly ground black pepper
- 2.6 oz panko (Japanese dry breadcrumbs) - or use any fine dry white breadcrumbs
- 1.5 tbsp finely chopped sage
- 2 tbsp finely chopped curly leaf parsley
- 1.5 tbsp finely chopped chives
- 1.8 oz Parmesan, freshly
- 1 lemon, grated zest only
- 1 tbsp mustard powder
- 1.8 oz rice flour
- 5.3 oz silken tofu
- 1 cup sunflower oil for deep frying
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- For the piccalilli: have ready two 500g jars. Cut all the vegetables into uniform 2cm pieces. Place them in a colander over a large bowl or the sink, sprinkle over the sea salt and leave overnight. the next day, rinse and drain the vegetables.
- Put the vinegar and sugar in a saucepan with the bay leaves and bring to the boil. Sift the rice flour with the mustard and curry powders and the turmeric, add the water and mix to a smooth paste.
- Whisk this into the boiling vinegar mixture and return to the boil. reduce the heat and simmer for 20 minutes, stirring occasionally.
- Fry the coriander and mustard seeds in a large, dry pan until they release their aroma, then add the sunflower oil, followed by the ginger, garlic and chopped coriander stalks. Add the salted vegetables and cook, stirring gently, for 5-10 minutes, until they have cooked through but still have a nice crunch.
- Pour the pickling liquid over the vegetables, bring back to the boil, then remove from the heat and add the chopped coriander leaves and the gherkins. taste and season, spoon into warm sterilized jars while still hot, and seal. this piquant mixture is best left to mature for a few weeks before use.
- For the scotch eggs: place the eggs in a pan of cold water and bring to the boil. Boil for 3 minutes, then remove from the heat and cool under cold running water. Peel and season with salt and pepper.
- Mix the panko crumbs with the herbs, Parmesan, lemon zest, half the mustard powder and some seasoning. Mix the rice flour with the remaining mustard powder and season with salt and pepper. Blend the tofu until smooth, pour into a bowl and season well.
- Roll the eggs one at a time in the seasoned rice flour, then in the tofu and finally the panko mix, cupping the eggs firmly and patting the crumbs on securely. Chill until ready to cook them.
- Shortly before serving, heat the oil to 180C in a deep fryer or deep pan (if you don't have a thermometer, drop a small piece of bread into the oil; if it goes golden brown within a minute, the oil is hot enough). Fry the eggs for about 2 minutes until nut brown and crisp, then drain on paper towels.
- Serve the scotch egg on a bed of salad leaves, with a spoon of the piccalilli.
Recipe taken from Terre à Terre: The Vegetarian Cookbook
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