Extra Virgin Olive Oil Mayo With Pork Scotch Egg | Conga Foods
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
Ingredients
- 4 free range eggs, boiled for 4 ½ minutes, peeled
- 500g regular pork mince
- Sea salt and pepper to taste
- 1 large clove garlic, minced
- 1 long red chili, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp Worcestershire sauce
- 700ml Moro Delicado Light Taste Olive Oil for frying
- Baby parsley sprigs to serve
- 1 cup pickled cucumbers to serve
- 1 cup Seasoned plain flour for dusting
- 3 free range eggs, beaten
- 3 cups panko breadcrumbs
- 2 egg yolks
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 180ml Squeaky Gate Extra Virgin Olive Oil
- Zest and juice of 1 lemon (around)
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