Coronation chicken Scotch eggs

Name: Coronation chicken Scotch eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 7 British Blacktail Free Range Medium Eggs; Handful ice cubes, for cooling; 500 g pack Essential British Chicken Mince 5% Fat; 2 tbsp mango chutney; 1 tbsp medium curry powder; Pinch hot chilli powder; 25 g pack coriander, leaves finely chopped; 2 salad onions, finely chopped; 50 g plain flour; 75 g panko; 25 g desiccated coconut; ¼ tsp ground turmeric; 1½ L vegetable oil for frying, plus a little for shaping

For this recipe, Edd Kimber took inspiration from another British classic, coronation chicken. The Scotch eggs are made with chicken mince, mango chutney and curry powder and served alongside a coronation-inspired mayo.

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Makes6
CourseLunch
Prepare20 mins
Cook20 mins
Total time40 mins
Pluscooling and chilling

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For the Scotch egg

7 British Blacktail Free Range Medium Eggs
Handful ice cubes, for cooling
500g pack Essential British Chicken Mince 5% Fat
2 tbsp mango chutney
1 tbsp medium curry powder
Pinch hot chilli powder
½ x 25g pack coriander, leaves finely chopped
2 salad onions, finely chopped
50g plain flour
75g panko
25g desiccated coconut
¼ tsp ground turmeric
1½ L vegetable oil for frying, plus a little for shaping

For the coronation mayonnaise

75g mayonnaise
2 tsp medium curry powder
2 tbsp mango chutney
1 tsp lemon juice
¼ x 25g pack coriander, leaves finely chopped, plus extra to serve

Bring a large pan of water to the boil, then add 6 eggs and cook for 6 minutes. Transfer to a bowl of iced water to stop the cooking, set aside for 10 minutes, then peel.
Add the mince, mango chutney, curry and chilli powders, coriander and salad onions to a large bowl. Season well and mix thoroughly using your hands until evenly combined.
Put the flour onto a small rimmed tray. Divide the mince mixture into 6 portions and, with lightly oiled hands, form into balls, then press into large flat discs. Place a peeled egg onto a disc of mince and fold the chicken over the egg, fully encasing it. Roll the formed Scotch eggs in the flour, then refrigerate for 1 hour or so, to firm up the eggs slightly, making them easier to handle.
Beat the remaining egg into a shallow bowl. Add the breadcrumbs, coconut and turmeric to another shallow bowl and mix until evenly combined. Working with 1 Scotch egg at a time, coat in the beaten egg, then transfer to the breadcrumbs and roll to fully coat. Transfer to the tray.
Pour the oil into a large saucepan until ⅔ full. Heat until the oil reaches 160ºC (see tip if you don’t have a thermometer). Once at temperature, reduce the heat slightly. Fry the Scotch eggs, 2 or 3 at a time, depending on how many will fit in the pan, for 5 minutes, or until golden brown and the chicken mince is fully cooked with no pink meat and juices that run clear. Transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat until all the Scotch eggs are cooked.
To make the coronation mayonnaise, mix all the ingredients together in a medium bowl. To serve, add a spoonful of coronation mayonnaise to small plates. Cut the Scotch eggs in ½, place on top of the mayonnaise and finish with a sprinkling of chopped coriander.