METHOD
PREPARATION
- Remove the skin and almonds from the black pudding
- Mix the remaining sweet black pudding with the goat mince and season with the spices and
herbs. Chill the mix in the fridge while we continue. - In a small pot boil water and add the quail’s eggs for 3 minutes. Then remove the eggs and place them in a bowl of iced water to cut the cooking process.
- Peel the eggs.
- With the meat mix make six round balls.
- Squash them into a mini-Burger. Place the egg in the centre and carefully wrap the meat around. The egg to encase it completely. I should look at meatballs again. Repeat the process with the
other eggs. - Beat a chicken’s egg in a bowl.
- For coating the G.O.A.T. Scotch Eggs, first coat them with the oatmeal Gofio flour, then dip them in the beaten egg and finally in the oatmeal flakes.
COOKING
- Deep Fry the balls in sunflower oil for several minutes until Golden Brown.
PRESENTATION
Like any Scotch Egg this version can be eaten hot or cold. Dip it with your favourite sauces. I recommend aioli garlic mayonnaise and my mojo agridulce but you can experiment.
RECIPE INFORMATION
Serves: 2
INGREDIENTS
6 x Quail eggs
250g Canarian sweet black pudding250g minced goat meat
1 tsp smoked salt
1 tsp black pepper
1 tbsp sumac
1 tbsp thyme
1 egg
50g oatmeal gofio flour
100g oatmeal flakes Red lettuce leaf
Aioli garlic mayonnaise
Sweet and hot mojo sauce
Allergens highlighted in bold.
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