Chow is making a savoury hand pie on the show, but he can’t divulge that recipe. Instead, he’s making scotch eggs with host Alan Neal.
Here’s the recipe:
Ingredients (makes at least four scotch eggs)
- 4 large soft boiled eggs
- 1/2 lb. medium ground beef
- 1/2 lb. medium ground pork
- 1/4 lb. pork fat back (lard also works)
- 1 tsp. kosher salt
- 1/2 tsp. crushed chiles (or chile flake)
- 2 tsp. paprika (up to 3 if you want a redder colour)
- 1 tsp. cayenne pepper (or milder chile pepper)
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 2 tsp. red wine vinegar
- 2 tbsp. ice water
- All-purpose-flour for dredging
- 1 or 2 beaten egg(s) for dredging
- Panko bread crumbs for coating
- High smoke point oil for frying
1. Place the meat, fat back, spices and dried herbs into a food processor and pulse the mixture until it comes together.
2. Add the ice water. Continue processing until everything becomes a paste.
3. Carefully peel the shells off of the soft-boiled eggs.
4. Flatten portions of the meat mixture between two sheets of plastic wrap into a circle and remove the top layer of plastic wrap. Place an egg in the middle of each meat circle and wrap the meat around it.
5. Heat a deep fryer with oil to 350 F. Or, place a heavy-bottomed pot of oil over medium heat until it reaches 350 F.
6. Set up your fry station to coat and fry the scotch eggs. Put flour into a bowl. In a second bowl, pour in the egg. Put panko bread crumbs into a third bowl.
7. Roll each meat-coated egg in the flour, gently shaking off any excess. Then, dip it in the egg wash and roll it in the panko, making sure all sides are coated.
8. Fry the scotch eggs for 3-5 minutes or until golden brown. Using a slotted spoon, remove the eggs and place them on a cooling rack over a baking tray.
9. Repeat with the remaining eggs.