Kitchen Kind #12
James Cornwall
Scotch Eggs
Chef James Cornwall has had a dynamic career. He currently oversees the kitchen at Ruby, Young Hearts, Bonny and Seville Estate and has previously worked in London and Hong Kong. But iconic dishes from his childhood in New Zealand remain a core inspiration behind his approach to cooking, as he shares here.
What dish or ingredient speaks of love to you and why?
Eggs. I feel they are such a rich and comforting ingredient that mostly plays a supporting role in so many great dishes.
When you think of tradition or ritual what dish, or ingredient, comes to mind?
When I was sick as a child, my mum would make me soft boiled eggs on toast. She would shell them and lightly crush them with the back of a fork and mix with chopped parsley, salt and cracked black pepper. My grandad liked his eggs like this and also liked his toast really lightly charred so that’s how my mum would serve me this.
When a friend or family member comes over, what is a dish you like to cook for them?
I like to cook scotch eggs when having friends over or taking a plate of food to family gatherings. Best served hot but still fantastic served at room temp also.
Would you share the recipe?
200g Pork mince
200g Pork sausage meat
200g Black pudding
10g Parsley (finely chopped)
15g Dijon mustard
25g Dried apricot (finely chopped)
25g Shallots (finely chopped)
25ml Port
25ml Red wine
10ml Olive oil
6 Eggs
Salt & pepper to taste
Place the shallots in a pan on a medium heat with olive oil.
Cook until soft and translucent.
Add port and reduce right down until all the liquid has evaporated into the shallots.
Repeat with the red wine until no liquid remains.
Steam the haggis in the rational and spread out on a tray, add the apricots and the shallots and leave to cool.
Place eggs in lightly simmering water for 7 minutes then cool down briefly in ice water.
Once the eggs are cool but not completely cold, carefully peel off the shells.
When cool, mix with the sausage meat, pork mince, black pudding and parsley.
Season, mix and pan-fry a small amount to check seasoning.
Wrap the mix around a soft-boiled egg carefully. (Ideally, leave in fridge overnight to set firm).
Dredge in flour, egg wash and then panko breadcrumbs.
Repeat egg wash and breadcrumbs. (Be careful not to over-crumb and make the layer too thick).
Deep fry until just golden.
Finish in oven for 6 minutes.
Season and cut in half.
Serve with watercress salad and apple chutney.
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