Apple & Ham Hock Scotch Eggs

Ingredients to make 4 eggs.

4 x soft boiled and peeled eggs, no more than 5 minutes

360g shredded cooked ham hock,

1 apple peeled, cored and grated

3 spring onions, finely sliced,

1-2 tbsp Black Mountains Indian Apple Chutney,

Salt and pepper,

1 egg - beaten

3 tbsp plain flour,

1 egg beaten with a splash of milk to make egg-wash,

5 slices granary bread for breadcrumbs

1 x tsp cumin seeds add to the breadcrumbs

1 x tsp mustard seeds add to the breadcrumbs (or leave out if allergen)

Rapeseed oil, for frying.

Serve with salad garnish and your favourite Black Mountains Preserves – goes perfectly with our Indian Apple Chutney

Method:

1.     Mix together in a large bowl the ham hock, spring onions, grated apple, Black Mountains Preserves Indian Apple Chutney, beaten egg, a good grind of pepper and be careful with the salt as the ham will already have added salt seasoning.

2.     Split the mixture into 4 equal portions and put centrally into four square pieces of cling film. Flatten with your hands and add the boiled egg into the middle.

3.     Bring the corners of the clingfilm into the middle, wrapping the filling mixture around the egg. Gently turn and twist the clingfilm to squeeze the clingfilm and hold the Scotch egg together.

4.     Leave in the fridge for ½hr- hour to allow them to hold their shape when cooking.

5.     Now you need to coat them, you’ll need 3 bowls, 1 for flour, 1 for egg-wash and finally 1 for the spiced breadcrumbs.

6.     Remove the clingfilm and gently dip, shake flour over the egg, then dip into the egg-wash and finally the spiced breadcrumbs.  If it starts to fall apart don’t worry, just give a little squeeze and re-shape.

7.     Heat the oil to 190.C and cook for approx. You don’t need a deep-fat fryer, just half fill a medium saucepan and cook for 3-4 minutes only, turning over in the pan half way through cooking.

8.     Remove when golden brown. As all the ingredients except the egg-wash is already cooked they won’t need to go into the oven for further cooking as they would have needed to if they had been made with raw sausage meat.

Serve with salad garnish and your favourite Black Mountains Preserves – goes perfectly with our new Indian Apple Chutney