Triple-meat Scotch eggs

Instructions

1. Place 3 eggs in a saucepan and cover with cold water. Boil for 4–7 minutes, then transfer eggs to a bowl of cold water. Once cool enough to handle, carefully peel eggs and set aside.
2. Using a knife, gently make a small incision down length of sausages. Peel sausages out of skins and place in a bowl. Add beef, veal, herbs, chilli, garlic, salt, pepper and Worcestershire sauce. Use hands to mix ingredients well until combined.
3. Divide mixture into three parts. Use hands to shape one portion into a sphere shape. In palm of your hand, flatten mixture and create a slight well in the centre. Place 1 egg in centre and gently fold meat back over to conceal the egg. (The meat should be approximately 1 cm thick around the egg. Toss back between your hands to ensure meat is sealed and smooth around the egg. Place to the side while you repeat with remaining eggs. Once all eggs are wrapped, place in the fridge for 10 minutes, or until they firm.
4. Place flour in a bowl. Place remaining eggs in another bowl, and whisk using a fork. Place panko breadcrumbs and black sesame seeds, in a third bowl, stirring to combine.
5. Coat Scotch eggs in flour, then dip in whisked egg. Roll in breadcrumbs, ensuring they are evenly coated. Double-crumb eggs by rolling them in the egg wash again, then breadcrumbs.
6. Add enough oil to a large saucepan to cover eggs. Preheat to 170°C. Carefully lower the crumbed Scotch eggs into oil, and gently rotate while cooking. Cook for 3–5 minutes, or until crust is a deep golden colour. Drain on paper towel and season with salt.
7. To serve, combine bacon jam and mayonnaise to form a paste. Place a spoonful in centre of a bowl to act as a base for a Scotch egg. Serve with a side of peas seasoned with salt, pepper, extra virgin olive oil and lemon.