Lamb, Rosemary and Basil Scotch Eggs with Hummus and Tomato Chilli Jam
Serves 4
Ingredients:
600g Lamb Mince
1 Egg
60g Breadcrumbs
15g Rosemary
20g Basil
4 Eggs
2 Eggs
130g Flour
130g Breadcrumbs
800g Canned Chickpeas
2 Garlic Cloves
30g Lemon Juice
50g Tahini
80g Olive Oil
4g Cumin
2 Garlic Cloves
100g Red Onion
300g Cherry Tomatoes
2 Red Chillis
100ml Apple Cider Vinegar
230g Brown Sugar
Sesame seeds
Spring Onion
Paprika
Chilli Flakes
Method:
For the hummus, drain and rinse the chickpeas before adding them to a pot and covering them with water. Bring them to a boil and leave them to simmer for around 15 minutes until the chickpeas begin to fall apart.
Finely chop the rosemary, basil, garlic and ginger then add them to a bowl with the lamb mince. Season with salt and pepper and thoroughly combine everything. Add the egg to the mix and then the breadcrumbs. Beat everything together and add some more breadcrumbs if the mixture seems too liquid.
After 15 minutes, reserve a small cup of the cooking liquid then drain the chickpeas. Transfer them into a food processor then add the garlic, lemon juice, tahini and a small amount of the cooking liquid with a pinch of salt. Blend for around 5 minutes until completely creamy and smooth. If the hummus appears dry, add a small amount of the reserved cooking liquid at a time until the desired consistency is reached. While blending on a low speed, slowly drizzle in the olive oil to emulsify the hummus. Taste and season with salt and pepper.
For the tomato and chilli jam, in a saucepan over a low heat add the finely chopped garlic and onion with the chopped tomatoes and deseeded chillis. Cook for around 7 minutes until the tomatoes begin to soften. Add in the cumin aswell as the sugar and vinegar then bring everything to a boil. Cook the mix down until the liquid has reduced and become a jam-like consistency. Make sure not to burn the bottom of the pan!
Once the chilli jam has reduced to the consistency you prefer, taste and adjust the seasonings with salt and pepper before transferring into a container to cool.
Boil 4 eggs for 5 minutes then add to a bowl of ice water to stop the cooking. Peel the eggs and leave them aside for later.
In one bowl add the flour and season with salt and pepper, in another crack and beat the remaining eggs, then in another bowl add the breadcrumbs.
Divide the mince mix into 4 equal-ish portions. Pick up one portion and in your left hand, flatten it out then place the peeled egg in the centre. Wrap the remaining mince around the egg, aching the meat together to seal the egg inside. Repeat with each of the eggs.
Dust the eggs in the seasoned flour, then into the beaten eggs and finish with the breadcrumb mix. Go back into the egg mix and do a second layer of breadcrumbs to create a truly irresistible crunch.
Heat a large pot of vegetable or sunflower oil to around 160 ° and fry each of the scotch eggs until golden. This should be around 4/5 minutes for each egg. Drain them on some kitchen roll.
To serve spread the hummus over each plate and sprinkle with paprika. Spoon over the tomato chilli jam, top with sesame seeds then slice the scotch egg in half and place over the hummus. Sprinkle over some thinly sliced spring onions and chilli flakes then serve and enjoy!