Crispy chorizo stuffed Glenballyeamon eggs, smoked Broighter Gold aioli
Crispy chorizo stuffed Glenballyeamon eggs
12 small Glenballyeamon Eggs
25ml Broighter Gold oil
1 small red onion, finely chopped
50g finely diced Corndale Chorizo
2 tablespoons chopped parsley
50g plain flour, seasoned with salt and pepper
2 Glenballyeamon eggs whisked with 100ml milk
150g fine white breadcrumbs or panko crumbs
Oil for deep frying
Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 7 minutes to hard boil. Cool under cold running water and peel. Cut in half and
remove yolks a place in a bowl and mash with a fork.
Cook the onion in the oil until soft and golden and add the chorizo. Cook for one
minute. Mix into the yolks well with the parsley. Spoon back into the eggs and press two together. Repeat with remaining eggs.
Roll each in the flour, then dip in the egg mixture and roll in the crumbs to coat.
Heat oil in an electric deep fat fryer to 180oc or alternatively heat vegetable oil in a
deep sided saucepan to 180oc ( use a thermometer)
Cook the eggs in batches for about 3 minutes. Drain on kitchen paper.
Smoked Broighter Gold aioli
2 cloves garlic, minced
2 Glenballyeamon egg yolks
1 tablespoon cider vinegar
75ml North Coast Smokehouse smoked Broighter Gold oil
75ml Broighter Gold rapeseed oil
Blend the garlic, egg yolks and vinegar in blender for a minute then add the oils in a
steady stream. Check seasoning.
Serve on the side of the eggs for dipping.