Chorizo Scotch Eggs

CHORIZO SCOTCH EGGS

Courtesy of Chef Jeff Harris

Serves 4-6

MEXICAN CHORIZO

· 1 lb boneless pork shoulder butt (cut in large dices)

· ¾ tbsp kosher salt

· 1 tbsp ancho chile powder

· ½ tsp smoked paprika

· ½ tsp cayenne

· 1 tsp minced garlic

· ¼ tsp black pepper

· ½ tsp chopped fresh oregano

· 1/8 tsp ground cumin

DIRECTIONS

In a mixing bowl combine all ingredients. Pulse in the bowl of a food processor until meat is well broken down. Chill in a bowl set over ice. Return to processor and add two tsp of ice water. Process, pulsing, until it looks tacky and sticks to the sides of the bowl. Chill until ready to use.

*Note: You can buy store-bought chorizo, just be sure to specify Mexican, not Spanish.

MASA TEMPURA

· 2/3 cup masa flower

· 1 ¼ cup soda water

· 4 tsp kosher salt

DIRECTIONS

In a bowl, whisk all ingredients together. Chill until ready to use.

OIL-CURED CHILES

Thinly slice small, sweet chiles in rings (approx 1 cup). Toss with ½ teaspoon kosher salt. Place in a strainer for 1 hour. Rinse, then place in bowl or pack into a jar and cover with olive oil. When you're ready to fry the Scotch Eggs, drain the oil and add the juice of 1 lime to the chiles.

CHORIZO SCOTCH EGGS

· 2 cups Masa Tempura (recipe above)

· 4 large farm fresh eggs

· 1 lb Mexican Chorizo (recipe above)

· Oil for frying

· 1 cup Oil-Cured Chiles (optional, recipe above)

· 2 tbsp olive oil

· ½ tsp kosher salt

· 2 cups panko bread crumbs

· 4 cilantro sprigs (leaves picked)

THE DISH

1. Place four eggs in a small saucepan. Add water to cover. Bring to a boil; remove from heat. Cover and let stand for 7 minutes. Carefully drain. Then fill the pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Set aside.

2. Dive the chorizo into 4 (3 oz) balls. (You will have a little left over; sauté and enjoy for breakfast.) Flatten chorizo using a rolling pin or tortilla press to about 1/8-inch thickness.

3. Place an egg at the center of each of the chorizo patties. Wrap the chorizo around the eggs completely

4. In a deep saucepan, place oil for frying to a depth of about 2 ½ to 3 inches. Heat to 350 degrees F.

5. Place each egg in the masa tempura, 1 at a time. Using a slotted spoon, remove eggs and lace in the panko. Coat the eggs completely with panko.

6. Deep fry for six minutes. Let rest 1 to 2 minutes. Using a sharp knife, gently cut each egg in half lengthwise and place on a serving plate, yolk side up. Garnish with cured chiles, if using, and cilantro.