Pulled Pork & Bramley Apple Scotch Egg

Serving size: 4
Preparation time: 45 minutes
Cooking time: 2 hours

400g boneless pork shoulder
1 tablespoon smoked paprika
1 teaspoon mustard powder
4 quail eggs
100g dried apricots
1 vanilla pod
1 Bramley apple (peeled, cored and diced)
250g cooked new potatoes (diced)
4 sage leaves
2 teaspoons wholegrain mustard
Sea salt and black pepper
Caster sugar
Flour, egg and breadcrumbs (for panee)

Featured in:
February 2017

For the pulled pork, rub the meat with the smoked paprika and mustard powder and a couple of good pinches of sea salt. Place the pork in a roasting tin with 1 pint of water, cover with foil and slow roast on 150C for a couple of hours until it’s nearly falling apart. Once cooked, pull with two forks. Next place the eggs into boiling water for 2 minutes and 16 seconds (I know this sounds very precise but your eggs should be perfect, runny yolk and totally cooked whites), cool immediately in ice cold water and peel.

For the potato salad, add some chopped sage, grain mustard, sea salt and black pepper to the potatoes and bind with mayonnaise to your liking.

For the apricot purée, simply cover the apricots with water in a saucepan and simmer until plump and soft to touch, then liquidise, pass through a sieve and whisk in the vanilla seeds.

For the caramelised apple, sauté the apples with butter until soft then add some caster sugar to caramelise. Now you can assemble your Scotch egg. Take the pulled pork, add half the apple mix and add a little mayonnaise to bind the pork together. Make a flat patty with the pork in the palm of your hand, place the egg in the centre and wrap the patty around the egg to form a ball, then panee.

Deep fry the egg at 180C for a couple of minutes until golden brown or shallow fry, turning continuously. Finish off in the oven for a few minutes ensuring the pork is piping hot throughout.

To dish up… simply swipe the apricot purée on the plate, place a neat pile of potato salad off centre, place the Scotch egg on top and use the remaining apple mix to dress and maybe a drizzle of white balsamic or olive oil (optional).

Never miss a copy!

Big savings when you take out a subscription.

NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: www.castlehotel.net ... See MoreSee Less