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    Spanish
    5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2025/01/iberico-scotch-egg.jpg

    Ibérico Scotch Egg

    • Serves 4 people
    • Complexity Moderate
    Prep
    Prep time
    40 mins
    Prep
    Cook time
    50 mins
    Prep
    Total time
    1hr 30 mins
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    Ingredients

    • 400g presa Iberica pork, minced
    • 4 large free-range eggs
    • 25g jamón Iberico de bellota, finely diced
    • Salt and pepper
    • 200g plain flour
    • 3 large free-range eggs, beaten
    • 200g panko breadcrumbs
    • 4 sage leaves
    • 4 slices of jamón Iberico de bellota
    • Whole nutmeg to grate
    • Salt and pepper
    • Oil for frying
    • For the smoked tomato chutney:
    • 300g plum tomatoes, roughly diced
    • 2 tbsp extra virgin olive oil
    • 4 shallots, finely chopped
    • 1 garlic clove, finely chopped
    • ½ red chilli, finely chopped
    • 1 tsp spicy smoked paprika
    • 100ml sherry vinegar
    • 100g brown sugar
    • 1 bay leaf
    • Salt
    • For the lemon alioli:
    • 2 cloves of garlic
    • 1 large egg yolk
    • 50ml extra virgin olive oil
    • 50ml sunflower oil
    • Zest and juice of ½ lemon
    • Salt

    Introduction

    Our version of a classic Scotch egg recipe using minced Ibérico pork presa mixed with diced jamón Iberico and served with a spicy tomato chutney, lemon alioli and fried sage leaves. To get a runny yolk, make sure you soft boil your egg for only 3 minutes and chill it in ice water straightaway.

    Method

    1. Start by making the smoked tomato chutney, in a large medium saucepan, heat the olive oil and gently fry the shallots, garlic and chilli for 10 minutes until soft. Add the smoked paprika and gently fry for 10 seconds. Increase the heat and add the sherry vinegar and reduce until almost evaporated. Add the chopped tomatoes, brown sugar, bay leaf and season with salt and cook on a gentle heat from 30 minutes until you have a thick tomato sauce. Allow the chutney to cool down.
    2. For the lemon alioli, add the garlic cloves to a pestle and mortar and crush them with a sprinkle of salt until you have a smooth puree. Add the egg yolk and lemon juice and mix well. Start adding the oils on a slow stream until fully incorporated and you have a sauce the consistency of mayonnaise. Add the lemon zest and season with salt to taste.
    3. To prepare the Scoth eggs, bring a pan of water to the boil. For a runny egg yolk, boil for 3 minutes or 7 minutes for a well-done yolk. Drain and cool them down in iced water.
    4. In a large bowl, combine the minced presa steak and diced jamón ibérico and season with salt and pepper and a touch of nutmeg. Arrange the flour, beaten eggs and panko breadcrumbs into three bowls, ready to roll the scotch eggs, season the flour with salt.
    5. Pre-heat your oven to 200ºC/400ºF/Gas Mark 6.
    6. Gently peel the eggs and pat dry with kitchen towel. Wrap one egg at a time by placing one quarter of the mince on a couple of layers of cling film and press with your hands into a flat oval (about 6 inches long) that will completely wrap around an egg. Gently coat the egg in the flour. Place the egg in the middle of the sausage oval and use the cling film to wrap the sausage around the egg until it is completely covered. Use the cling film to gently mold the egg into a perfect ball. Place on a plate and repeat the process with the other three eggs.
    7. Heat the oil in a large saucepan or deep fat fryer over medium-high heat until it reaches 180ºC. Meanwhile, bread the eggs one at a time: Coat in the flour and shake off the excess. Dip in the beaten egg until completely coated and let the excess drip off. Dip in the breadcrumb mixture until completely coated, gently pressing the breadcrumbs to adhere, mold, and shape as needed. Return to the plate.
    8. Using a spider or slotted spoon, gently lower all the Scotch eggs into the hot oil and fry until the outside is golden-brown, 3 to 4 minutes. Transfer to a grease-proof lined tray and bake in the oven for a further 4 minutes. Allow them to cool for a couple of minutes before serving.
    9. While the eggs are cooking, gently deep fry in the hot oil the ibérico ham slices and sage leaves and drain onto some kitchen paper.
    10. To plate, spoon a layer of tomato chutney on the centre of each plate, followed by the scotch eggs, spoon a dollop of the lemon aioli on top of each scotch egg and top with a piece of crispy Iberico ham, one sage leaf and serve.

      Shop Ingredients

      Arturo Sánchez Jamón Ibérico de Bellota 50g

      Argueso Sherry Vinegar

      £10.75

      Presa Iberica 1.5Kg

      SOLD OUT

      Cerveza La Socarrada

      £3.50

      El Angel Smoked Paprika Dulce Can

      £2.90

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