Chorizo scotch eggs with paprika potato salad recipe
 Scotch eggs are a real treat and making your own is surprisingly simple. Chorizo gives it a tasty twist. 900g/2lb new potatoes3 tbsp extra virgin olive oil, plus extra for drizzling2 tsp smoked paprikasea salt1 tbsp red wine vinegar1tsp Dijon mustard1 garlic clove, minced½ red onion, thinly slicedhandful mint leaves, torn 900g/2lb new potatoes 3 tbsp extra virgin olive oil, plus extra for drizzling 2 tsp smoked paprika sea salt 1 tbsp red wine vinegar 1tsp Dijon mustard 1 garlic clove, minced ½ red onion, thinly sliced handful mint leaves, torn 9 large free-range eggs400g/14oz pork sausage meat200g/7oz chorizo, casing removed and roughly chopped50g/1¾oz flour, seasoned with salt and pepper100g/3½oz dried breadcrumbs, preferably panko breadcrumbssunflower oil, for deep-frying 9 large free-range eggs 400g/14oz pork sausage meat 200g/7oz chorizo, casing removed and roughly chopped 50g/1¾oz flour, seasoned with salt and pepper 100g/3½oz dried breadcrumbs, preferably panko breadcrumbs sunflower oil, for deep-frying Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden.For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside.Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes.Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper.For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden. Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden. For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside. For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside. Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes. Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes. Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed. Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper. For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad. For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad.