Scotch Eggs with Bois Boudran Dipping Sauce

INGREDIENTS

SCOTCH EGG
12 quail eggs

750g of sausage meat

50g of Dijon mustard

5g of chives, chopped

5g of chervil, chopped

1 egg

10g of sea salt

1 pinch of ground white pepper

vegetable oil, for frying

COATING
1 egg, beaten

200g of flour

10g of salt

100g of breadcrumbs

BOIS BOUDRAN DIPPING SAUCE
150ml of rapeseed oil

50ml of white wine vinegar

2 tomatoes, peeled and diced

85g of ketchup

100g of shallots, finely chopped

15g of chervil, finely chopped

10g of tarragon, finely chopped

5g of chives, finely chopped

1 tsp Worcestershire sauce

5 drops of Tabasco

METHOD

1. Start the scotch eggs by boiling your quail eggs for 2 and a 1/2 minutes. After boiling, refresh the eggs in ice water for 20 minutes, then peel

2. In a large bowl, combine the sausage meat with the Dijon mustard, chives, chervil, egg, salt and white pepper. Lay out the meat on a baking sheet and put another baking sheet on top. With a rolling pin, gently roll over the top baking sheet in order to roll out the meat to about 1cm thick

3. Remove the baking sheets and divide the meat into 12 portions. Place a peeled quail egg on each portion of meat and roughly mould the meat around the egg, being careful not to overlap too much. Repeat for each egg

4. In three separate bowls, have your egg wash, breadcrumbs and flour mixed with salt, ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs - rolling the eggs in your hand to keep their shape. Chill the eggs in the fridge until needed

5. To make the bois boudran dipping sauce, mix all the ingredients for the sauce - apart from the tabasco - together in a bowl until combined

6. Gradually add the tabasco, tasting after every drop to ensure the sauce is not too spicy. Set aside

7. To cook the Scotch eggs, fill a large saucepan with vegetable oil to halfway and cook over a low heat. Heat the oil to 180ºC, using a sugar thermometer to check the temperature

8. Carefully place your Scotch eggs into the hot oil and fry for 2 minutes - or until golden all over. Remove the eggs from the oil and place onto kitchen towel to dry a little - the Scotch eggs should be golden on the outside and retain their liquid centre. Serve with the bois boudran dipping sauce