Smoked haddock scotch eggs and spicy smoked sun-dried tomato and nut chutney
Darren Kennedy
Serves 6
| Irish/ Indian
| Breakfast/ starter/ snack
Prep Time: 60 mins
| Cooking Time: 1 hour, 30 mins mins
| Total Time: 1 hour, 30 mins mins
This is one of my favourite things to eat at any time of day. It’s a lovely lighter variation of a scotch egg and the smoked haddock works really well with the curry spices and the chutney. This mix can be made up to 3 days in advance and even breaded the day before. If you find you have than you need, they can be frozen for up to a month. Defrost overnight and fry up next day. Also, a good take on these is to omit the egg centre altogether and use them as little croquettes.
Ingredients
For the chutney:
70g Hederman’s Smoked Nuts
100g Smoked Sundried Tomatoes
50ml Olive oil
1 clove sliced/crushed garlic
90g brown sugar
135ml balsamic vinegar
40g Smoked Paprika
10g salt
20g Smoked Chillies
1 can chopped tomatoes
85ml of water.
For the Scotch Egg mix:
600g potatoes
400g Hederman Smoked Haddock, diced
10g butter
10g Olive oil.
1 small onion/2 small shallots
1 clove garlic
¼ tsp turmeric
1 tsp smoked paprika
½ tsp black pepper
½ tsp ground cumin
½ tsp garam masala
For cooking the eggs
6 eggs
2 litres of water
20ml white wine vinegar
For cooking:
50g plain flour
2 beaten eggs with 20ml milk
150g panko breadcrumbs, seasoned with 1tsp smoked paprika.
2 litres of sunflower/vegetable oil for cooking
Equipment:
3 large(ish) pots Box grater/potato ricer Deep fryer(not strictly necessary, but handy if you have it) Wooden spoon Mixing bowl Blender
Methodology
MAKE THE CHUTNEYBlend 70g Hederman’s Smoked Nuts and 100g Smoked Sundried Tomatoes to a soft paste.
Warm up 50ml olive oil on medium heat, add 1 clove sliced/crushed garlic, 90g brown sugar, 135ml balsamic vinegar, 40g Smoked Paprika, 10g salt, 20g Smoked Chillies. Then stir in the blended nut and sundried tomato paste and add 1 can chopped tomatoes and 85ml of water. Stir together and simmer for about 30 mins, until nice and thick and glossy.
THE SCOTCH EGG MIX
While your chutney is simmering, peel and boil 600g potatoes with a generous pinch of salt, until fork tender. Drain and and let them steam in their own heat under a kitchen towel. When cool enough to hold, grate them or pass through a ricer.
Rinse the pot, warm over medium heat, add 10g butter and 10g Olive oil.
Finely chop 1 small onion/2 small shallots, 1 clove garlic and gently cook for 5–8 mins until soft. Add in ¼ tsp turmeric, 1 tsp smoked paprika, ½ tsp black pepper, ½ tsp ground cumin, ½ tsp garam masala. Once spices are toasted, stir in 400g diced smoked haddock and beat together to incorporate well. Combine this fish mix with the grated potato.
Roll into 130g balls and flatten them in the palm of your hand. Let them chill in the fridge while you prepare the eggs.
THE FUDGY EGGS
Bring 2 litres of water to a boil, add 20ml white wine vinegar, and gently drop in 6 eggs. Cook for 6.30 mins exactly. Dunk them into a bowl of ice water to cool quickly. Peel the eggs.
ASSEMBLY
Prepare 3 bowls to pane the scotch eggs. One with 50g plain flour, one with 2 beaten eggs with 20ml milk, and one with 150g panko breadcrumbs seasoned with 1tsp smoked paprika.
Take the flattened fish mix in the palm of your hand, place the egg in the centre and gently wrap the mix around the egg to fully encase it, leaving no gaps. Roll them in first the flour, then the egg then finally in the panko crumbs.
COOKING THE SCOTCH EGGS
In a large deep pot or fryer, head 2 litres of sunflower/vegetable oil to 160C. Cook the eggs in batches until golden brown all over and an internal temperature of 63 degrees. Serve hot or cold with generous amounts of the spicy chutney.
