Conga Foods

Extra Virgin Olive Oil Mayo with Pork Scotch Egg


  • 4 free range eggs, boiled for 4 ½ minutes, peeled
  • 500g regular pork mince
  • Sea salt and pepper to taste
  • 1 large clove garlic, minced
  • 1 long red chili, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp Worcestershire sauce
  • 700ml Moro Delicado Light Taste Olive Oil for frying
  • Baby parsley sprigs to serve
  • 1 cup pickled cucumbers to serve


  • 1 cup Seasoned plain flour for dusting
  • 3 free range eggs, beaten
  • 3 cups panko breadcrumbs

Lemon Mayonnaise:

  • 2 egg yolks
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 180ml Squeaky Gate Extra Virgin Olive Oil
  • Zest and juice of 1 lemon (around)


Recipe by – Courtney Roulston

For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender. Blitz until the mixture has emulsified and slowly pour in the remaining oil and lemon zest and juice. Taste for balance and set aside.

Mix all the aromatics and Worcestershire sauce into the pork until well combined. Divide the pork mixture into 4 even portions and flatten into a round oval disk. Place the boiled egg into the center of the pork and work the mince around the egg to coat evenly. Dust the outside of the eggs in flour, then roll into the beaten egg, then roll in breadcrumbs. Give a second coating of egg and breadcrumbs to the outside of the eggs to ensure they are well protected. Repeat with the remaining 3 eggs.

Heat the oil in a deep sided pan to 160 degrees C. Lower the eggs, 2 at a time into the oil to fry for 2-3 minutes each side, or until golden and cooked through.

To serve, place a spoonful of the lemon mayonnaise onto a serving plate. Cut the scotch egg in half and place onto the mayonnaise. Season the egg yolk with salt and place on the pickled cucumber. Garnish with baby parsley and serve warm.

Serves – 4

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