Falafel Merguez Scotch Egg


24 240-g. servings


Recipe Preparation

1. Place the falafel mix and water in a stainless-steel mixing bowl. NOTE: Adding a smaller amount of water than the package instructions indicate will make the mix more manageable when wrapping it around the egg. Mix together thoroughly. Cover and refrigerate. Rest mix 30 minutes before use.

2. Cook the eggs in two batches of 12 to prevent overcooking. Bring a large braising pan of salted water to a boil. Slowly lower the eggs into the pan, keeping the water at a gentle boil. Cook the eggs for 6½ minutes and remove immediately to an ice-water bath. Remove the eggs from the ice water and peel carefully, taking care not to break the whites. Place in a storage container. Cover and refrigerate until needed.

3. Roll the lamb sausage into 57g. balls. Flatten into a 2½” x 3½” oval. Place a soft-boiled egg on top of the sausage. Wrap the sausage around the egg, smoothing out the seam so the egg is not visible. Place in a storage container so they are touching. Cover and refrigerate until chilled.

4. Portion the falafel mix into 75g. balls. Roll the ball on a well-floured surface until coated. Flatten out into a 6″ circle. Place the sausage-wrapped egg on top of the falafel and fold it around the sausage, smoothing out the seams. Place the eggs on a cooling rack inside a storage container to prevent a flat spot from forming.

To prepare à la carte:

1. Carefully roll the egg to remove any flat spots. Place in a heated 177°C deep-fryer. Cook up to 7 minutes or until the sausage is cooked and the egg is just warmed through. Place on paper toweling. Allow to drain.

2. Scoop 480 ml. of tzatziki sauce on a serving plate. Using the back of a large serving spoon, spread the sauce out on the plate to create a shallow well. Slice the egg in half lengthwise. Quickly pull the egg apart. Place halves side by side, yolk facing up, on top of the tzatziki sauce. Place 7g. of arugula at the top of the plate between the two halves.

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