This week, Paul is joined by actor, comedian and star of The Office, Ewen Macintosh

The reluctant Scotch egg aficionado discusses firing guns (well… gun) in Las Vegas, that food tastes better when someone else is footing the bill and why he is absolutely not at all scarred by his Celebrity Come Dine With Me experience. Not even a little bit.

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

St.Ewe Scotch egg with triple mustard mayonnaise

This is a great recipe for a dinner party starter, or for a picnic. This will make 6 large scotch eggs. You can make this scotch egg the day before and cook in 10 minutes when needed. The trick is to use real good rich eggs such as St.ewe rich yolk eggs, and great quality sausage meat, we get ours from Philip Warrens and Sons Butchers in Launceston. 

Triple mustard mayonnaise:

Ingredients:

• 500g good quality mayonnaise 

• 50g Colemans mustard

• 50g American style mustard

• 50g Dijon mustard

• 5g Fine salt

Method:

1. Mix everything together, season taste.

2. Put aside into a piping bag for later use

Sausage Mix

Ingredients:

• 550g olde Cornish sausage meat 

• 1 white onions

• Vegetable oil 

• 5g grated fresh nutmeg 

• 1/2 bunch of sage

• 10 turns of black pepper 

Method:

1. Finely chop onions, add fine salt, just cover with vegetable oil, and slowly cook until soft with no colour

2. Once cooked, drain from oil and cool 

3. Finely chop sage

4. In a large bowl, mix sausage meat, confit onions, nutmeg, pepper and sage 

5. Weigh into 100g balls

Scotch Egg building

Ingredients 

• 6 St.ewe eggs 

• Sausage meat mix – 100g per portion

• 4 Egg whites

• Panko breadcrumbs

Method:

1. Boil eggs in seasoned water for 7 minutes then straight into ice water

2. Peel, and place onto cloth 

3. Wrap each egg carefully in the weighed sausage mix 

4. Whip egg whites with some water 

5. Roll carefully in egg whites

6. Then into panko breadcrumbs

7. Re moulding back into ball shape

8. Put aside for cooking

Cooking the dish:

Pre-heat a fan oven to 180oc.

Pre-heat fryer to 190oc. 

Once fryer is hot, gently place egg into fryer basket and deep-fry for 3-4 minutes until golden brown all over, may have to cook 2 at a time depending on size of your fryer. 

Once golden all over place onto an oven proof tray . 

Once all scotch eggs are fried, place into oven for 4 minutes 

Let rest for 1 minute, then carve in half and serve alongside triple mustard mayonnaise.

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