Lamb Scotch egg, broad beans, pea and pickled cucumber salad, tahini yoghurt
This amazing lamb Scotch egg from George Farrugia is served with a light and simple base of tender peas and broad beans with a tahini yoghurt sauce, and tart pickled cucumbers. The lamb sausage, eggs and cucumber were all sourced by George from Wylde Market, the online farmers' market, along with many other store cupboard staples.
Ingredients
Metric
Imperial
Cucumber
- 4 baby cucumbers, cut into 3-4 mm thick slices
- 2 bunches of dill
- 80g of cane sugar
- 200g of white wine vinegar
- salt
Scotch egg
- 480g of lamb sausage meat
- 6 large eggs
- 140g of Panko breadcrumbs
- 70g of grated Parmesan
- plain flour, as needed
- whole milk, as needed
- salt
- vegetable oil, for deep-frying
Smoked tahini yoghurt
- 115g of tahini
- 140g of Greek yoghurt
- 2g of garlic cloves, grated
- 2g of fresh ginger, grated
- 1 drop of liquid smoke
- salt
Salad
- 50g of large shallot, finely sliced
- 200g of broad beans, peeled from their skins
- 200g of fresh peas
- 15g of chopped chives
- 1 cucumber, cut into batons
- olive oil
- salt
Garnish
Method
Pour the marinade over the cucumbers and allow to marinate, ideally overnight
- 4 baby cucumbers, cut into 3-4 mm thick slices
Bring a pan of water to the boil, and then cook four of the eggs for 6 minutes 30 seconds – 7 minutes, depending on size and how you like the yolk to be cooked
Chill the eggs in iced water, and then peel them. This can be easiest to do underwater
Lay a sheet of cling film on a flat surface. Smooth it down with a cloth
Place a quarter of the sausage in the middle of the cling film and flatten evenly to around 1 cm thick
- 480g of lamb sausage meat
Place one egg facing upright in the centre of the meat, then carefully pickup and wrap the mince around the meat, smoothing down the sides
Twist the cling film gently, taking care not to break the egg
Repeat with the other eggs, them leave them to set in the fridge for an hour
Place some flour in a container and season with salt
- plain flour, as needed
Whisk the remaining two eggs together in another container with a splash of milk
- 2 large eggs
- whole milk, as needed
In a third container mix together the panko and parmesan
- 140g of Panko breadcrumbs
- 70g of grated Parmesan
Remove the eggs from cling film and then roll each one in flour, then in egg
Drain off any excess egg wash and then coat the Scotch egg in breadcrumbs
Repeat this process of dipping the eggs in the egg wash and the breadcrumbs to ensure a thick, even coating
Heat up enough oil for deep-frying the Scotch eggs or a deep-fat fryer to 180°C
- vegetable oil, for deep-frying
Preheat the oven to 180°C and leave a tray in the oven
Deep -ry the eggs for 4 minutes or until golden, then allow the eggs to rest for 1–2 minutes
Once rested, bake the eggs on the preheated tray in the oven for 3 minutes
Mix all the tahini yoghurt ingredients together, and adjust the seasoning accordingly
- 115g of tahini
- 140g of Greek yoghurt
- 2g of garlic cloves, grated
- 2g of fresh ginger, grated
- 1 drop of liquid smoke
- salt
Spread some of the yoghurt on each plate
Toss the shallots, broad beans, peas and chives with a drizzle of olive oil and some salt, and then mix the cucumber batons with some olive oil and salt. Place them on the yoghurt and top with some pickled cucumbers
- 50g of large shallot, finely sliced
- 200g of broad beans, peeled from their skins
- 200g of fresh peas
- 15g of chopped chives
- 1 cucumber, cut into batons
- olive oil
- salt
Place the sliced, warmed Scotch egg in the middle and garnish with the Aleppo pepper
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