EVOO Mayo with Pork Scotch Egg

A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 20 minutes
Cooking time 20 minutes


4 Free range eggs, boiled for 4 1/2 min, peeled
500g regular pork mince
Sea Salt and pepper to taste
1 large clove Garlic
1 long red chili, finely chopped
1 tblsp fresh thyme, finely chopped
1 tblsp Worcestereshire sauce
700ml All Rounder Extra Virgin Olive Oil, for frying
Baby parsley sprigs to serve
1 cup pickled cucumbers to serve

1 cup Seasoned plain flour for dusting
3 free range eggs, beaten
3 cups panko breadcrumbs
Lemon Mayonnaise:
2 egg yolks
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
180ml Squeaky Gate Extra Virgin Olive Oil
Zest and juice of 1 lemon (around


For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into
the jug of a stick blender. Blitz until the mixture has emulsified and slowly pour in the remaining
oil and lemon zest and juice. Taste for balance and set aside.

Mix all the aromatics and Worcestershire sauce into the pork until well combined.
Divide the pork mixture into 4 even portions and flatten into a round oval disk. Place the boiled
egg into the center of the pork and work the mince around the egg to coat evenly.
Dust the outside of the eggs in flour, then roll into the beaten egg, then roll in breadcrumbs.
Give a second coating of egg and breadcrumbs to the outside of the eggs to ensure they are
well protected. Repeat with the remaining 3 eggs.
Heat the oil in a deep sided pan to 160 degrees C. Lower the eggs, 2 at a time into the oil to fry
for 2-3 minutes each side, or until golden and cooked through.
To serve, place a spoonful of the lemon mayonnaise onto a serving plate. Cut the scotch egg in
half and place onto the mayonnaise. Season the egg yolk with salt and place on the pickled
cucumber. Garnish with baby parsley and serve warm.


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