Martin's Peruvian Kitchen's video: Scotch Egg Huevo Criollo

Hi, I’m Martin Morales, I’m a chef and restaurateur. We run the stunning Casita Andina and Ceviche Soho, Andina and Ceviche Old St restaurants. These are pioneering Peruvian restaurants in London. http://cevicheuk.com/ http://andinalondon.com/ This might look like an ordinary scotch egg with it's crispy exterior and runny middle, but I promise you, it's so much more. Morcilla (blood sausage), burford brown eggs and a gorgeous quinoa pane creates the perfect gluten free starter, or you can simply cut them into quarters for ideal canapés. Serve them hot or cold with my delicious tomato and rocoto chilli chutney, you can see the full recipe below. What do you like to serve as party canapés? Let me know in the comments below. Enjoy! Serves 1 The Egg Ingredients 80g of cooked white quinoa 80g of the filling of morcilla 1/2 Amarillo chilli, finely chopped ¼ white onion, finely chopped 1 garlic clove, finely chopped 2 Burford Brown hen eggs, softly boiled 70g of gluten free flour or quinoa flour for Pané coating 3 teaspoons of Olive Oil Method 1. Boil water in a pan and soft cook 1 egg for 5 minutes. Take out and place in ice-cold water. Peel. 2. Make the mix by adding the chilli, onion, garlic and oil to a pan and sauté for 7 minutes gently. Then blend to create a chilli paste. 3. Take morcilla filling out of its casing and break into small pieces with your hands. Add add the chilli paste and 40g of quinoa and mix all the ingredients well into an uniform dough. 4. Using a square piece of cling film, spread 100g of the morcilla and quinoa mix on this. Place the peeled egg in the center; gather all the mix around the egg lifting the cling film and shaping with your hand to an egg shape, peel the cling film off and smooth the outside with your hands. 5. Arrange your Pané station with: quinoa flour or gluten free flour, 1 beaten egg and and the remainder of the white cooked quinoa. 6. Pané (coat) the eggs on the following order: 1 – Flour 2 – Beaten egg 3 – Cooked white quinoa 7. Place the panéd eggs on a deep tray covered with a thin cloth (e.g. j- cloth); cling film the tray before storing in the fridge. When ready, deep fry for 5 minutes until golden brown. Tomato and rocoto chilli chutney Ingredients 1 tomato, chopped 1/2 red onion, chopped 1 garlic clove 1 rocoto pepper (or equivalent in chilli paste) ¼ teaspoon of brown sugar 1 teaspoon of white wine vinegar A pinch of cinnamon A pinch of cloves 4 finely chopped sprigs of coriander Method 1. Empty all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. 2. Simmer for 30 minutes or until the mixture turns dark, jammy and shiny. 3. Once it gets to the right consistency, take it out and place into a container to allow to cool before covering. When serving, add the copped coriander. Salsa criolla Ingredients ½ ripe medium tomato ¼ red onion 3 sprigs of chopped coriander Juice of a lime 2 teaspoons of olive oil Salt and pepper Method 1. Slice the tomatoes lengthways, take the seeds out and slice into thin slices lengthwise. 2. Slice the onion in the same manner, make sure you slice it as thin as you can. 3. In a mixing bowl, combine all the ingredients and season. 4. Toss with lots of cariño (love!) and serve it! Don't forget to SUBSCRIBE: https://www.youtube.com/user/CevicheUK/ Aquí se cocina con cariño. Here we cook with love. Come join us. Music: Peru Bravo, Telegraph Avenue - Sungaligali ---------- Drop by our stunning restaurants to taste the very best Peruvian food in London. Our restaurants were created by Peruvian chef, restaurateur and award-winning author Martin Morales and our team. Ceviche Soho kick started the Peruvian food revolution in London and was recently voted Best 2016 Restaurant in London out of 17,000 restaurants. Andina is our Michelin Guide listed all-day restaurant which champions the unique world of the Andes and its nutritious ingredients. Ceviche Old St won the award for Best New UK Venue 2016 and is a restaurant and art gallery in the beautifully restored Alexandra Trust Dinning Rooms. Casita Andina opened in August 2016 and has received 4 stars by The Sunday Times, Metro and Tatler, and is inspired by the traditional, family-run picanterias of Peru. http://cevicheuk.com/ http://andinalondon.com/