Chorizo scotch eggs with paprika potato salad
For the potato salad
- 900g/2lb new potatoes
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 2 tsp smoked paprika
- sea salt
- 1 tbsp red wine vinegar
- 1tsp Dijon mustard
- 1 garlic clove, minced
- ½ red onion, thinly sliced
- handful mint leaves, torn
For the scotch eggs
Preheat the oven to 220C/200C Fan/Gas 7.
Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden.
For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside.
Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes.
Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended.
Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper.
For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad.