Indian Lentil, Scotch Hen’s Egg and Onion and Lime Chutney

Indian Lentil, Scotch Hen’s Egg and Onion and Lime Chutney

by Dominic Lawson, Chef Manager at Hive Birmingham

 

 

 

 

 

 

 

Ingredients

Serves 5

  • 5 soft boiled hen’s eggs (room temperature)
  • Vegetable oil for deep frying
  • 5 x 400g tinned cooked green or brown lentils, (drained well and washed)
  • 2 small onions, peeled and grated
  • 3 tsp cumin seeds, toasted and ground
  • 3 tsp coriander seeds, toasted and ground
  • 2 tsp garam masala
  • 1 tsp salt
  • Freshly ground black pepper, few twists
  • 3 tbsp chopped coriander
  • 5 tbsp breadcrumbs
  • 3 tsp potato starch
  • 2 tbsp plain flour
  • 10 tbsp seasoned plain flour
  • 4 eggs, beaten
  • 10 tbsp breadcrumbs

Onion & Lime Chutney

  • 3 tbsp olive oil
  • 3 red onions, peeled and sliced
  • 3 tsp cumin seeds, toasted
  • 3 tsp mixed mustard seeds, toasted
  • 2 tsp ground garam masala
  • 250g brown sugar
  • 250ml red wine vinegar
  • 50ml water
  • 2 limes, zest and juice
  • 2 tbsp fresh coriander, chopped
  • Salt
  • Pepper

 

Method

  1. Firstly cook the eggs. Gently lay the eggs into boiling water and cook for 5 minutes and 45 seconds. Cook on a medium heat and transfer to iced water to stop cooking process. Crack and remove shells gently. Keep them in cold water until ready to use.
  2. For the coating, drain the lentils thoroughly and pat dry. Mash using a potato masher.
  3. Mix with the grated onion, spices, coriander, breadcrumbs, potato starch and flour. Season to taste. Divide into 5 portions.
  4. Flatten a portion in your hand and wrap it around a cooked egg. Repeat with the other four eggs.
  5. Coat with flour, eggs and breadcrumbs. Shape neatly with hands and chill until ready.
  6. Deep fry until golden brown. (roughly around 2 minutes) – Cool slightly and cut and serve. Serve with maldon salt, ras el hanout and extra fresh coriander.
  7. Fry the onions in a large sided frying pan or saucepan with a good splash of olive oil.
  8. Add a pinch of salt and sweat for 5 minutes. Add spices, sugar and vinegar. Let simmer for 5 more minutes. Add water, lime zest and juice.
  9. Finish with coriander, season to taste and serve.

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