NDUJA CHORIZO & LYBURN CHEDDAR SCOTCH EGG
17
Feb
PAIRING
WITH THE GREYHOUND ON THE TEST
WATERKLOOF CIRCUMSTANCE CHENIN BLANC
2019, SOUTH AFRICA £13.95
The nose is enormously redolent of Manuka honey & yellow pollen.
The palate is soft and creamy with citrus & a wonderful textural minerality, waxy lanolin notes & honey. Lovely palate weight & Vouvray-like body supports further complexity & decadence.
NDUJA CHORIZO & LYBURN CHEDDAR SCOTCH EGG
250g Nduja chorizo
300g sausage meat
100g grated Lyburn cheddar
9 free range eggs
100g flour
Splash of milk
300g breadcrumbs
- Add chorizo, sausage meat, Lyburn cheese and a pinch of salt and pepper to a bowl and mix till well combined
- Add a large pan of water to a high heat and boil
- Add 8 eggs gently and boil for 5 and a half minute then remove and add them to ice water under a running cold tap for 2-3 minutes
- Once eggs are cooled gently peel them
- Mix the remaining 1 raw egg and splash of milk
- Coat the cooked eggs in flour then in the egg mix and then finally in the breadcrumbs
- Heat and inch of oil in a pan then shallow fry the scotch eggs till golden all over
- Add them to a preheated oven at 180 degrees for 10 minutes
- Remove the eggs from the oven and rest for a minute then serve
We serve our scotch egg at the Greyhound with a chorizo jam and a tomato & basil ketchup.
Enjoy with your paired wine!
Chef Phill Bishop
The Greyhound on the Test