Ingredients

The following ingredients have 4 Servings
  • 6 free-range eggs
  • 750g/1lb 10oz tofu
  • 275g/9¾oz breadcrumbs
  • 250g/9oz vegetarian black pudding, finely chopped
  • 1 garlic clove, chopped
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint
  • pinch ground cinnamon
  • 4 lemons, juice and zest
  • 100g/3½oz breadcrumbs
  • 100g/3½oz polenta
  • vegetable oil, for deep-frying
  • 2 tbsp vegetable oil
  • 2 red onions, sliced
  • 2 red chillies, chopped
  • 200ml/7fl oz white wine vinegar
  • 200g/7oz caster sugar
  • 1 tbsp tamarind paste
  • 1 small cauliflower, outer leaves removed, cut into small florets
  • 2 tsp cornflour mixed with a little water to make a paste

Instruction

  • Cook four of the eggs in boiling water for six minutes, then refresh in a bowl of iced water. Once cool, peel and set aside.
  • Meanwhile, blend the tofu and breadcrumbs in a food processor, then add the remaining two eggs, the black pudding, garlic, herbs, cinnamon, lemon juice and zest, and blend together until smooth.
  • Carefully mould the mixture around each of the boiled eggs, making sure there are no gaps.
  • For the coating, mix the breadcrumbs and polenta together in a bowl until well combined. Dip each Scouse egg in the breadcrumb mixture until completely covered.
  • Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
  • Deep-fry the Scouse eggs for 5-6 minutes, or until crisp and golden-brown. Carefully remove the eggs from the pan with a slotted spoon and set aside to drain on kitchen paper.
  • Meanwhile, for the pickle, heat the oil in a frying pan and fry the onion for 5-6 minutes, or until softened. Add the chilli and cook for a further 2-3 minutes.
  • Heat the vinegar, sugar and tamarind paste in a saucepan until boiling. Blanch the cauliflower florets in the vinegar mixture for 2-3 minutes, then remove with a slotted spoon.
  • Stir the cornflour mixture into the vinegar mixture and remove the pan from the heat. Stir in the cooked onion and cauliflower, then set aside to cool.