A Man vs Food-style scotch egg eating competition at a county pub has raised £450 for Cynthia Spencer Hospice.
The event at The Red Lion, in East Haddon, on Wednesday night was the brainchild of manager Joe Buckley, who is taking part in tomorrow night’s Strictly Northampton.
The event at the Royal & Derngate is raising money for the hospice, and a number of the contenders have been raising extra cash for the cause while learning their dance steps.
Staff from The Red Lion also donated their Saturday tip jar, which totalled £300, to the hospice.
The Great Scotch Egg challenge saw teams of four asked to eat 15 Scotch eggs in the quickest time possible. The winners then took each other on in a head-to-head ‘egg off’.
A pub in Northamptonshire is to host a ‘man versus food’ Scotch egg challenge to help raise money for Cynthia Spencer Hospice.
The Red Lion, in East Haddon, will pit teams of four against each other in a battle to see who can eat the most Scotch eggs.
Apparently Scotch eggs are “particularly eaten in Nigeria”, which I didn’t know. From AFRO FOOD TV
Click on image to watch…
Click on image to watch
A fantasy Anglo-Indian dinner of kitcharie with smoked haddock, fresh ginger, lemongrass and cardamom, topped with reinvented Scotch eggs and served with lentil naans by Rose Prince
This fantasy Anglo-Indian dinner, which allows a certain level of deviation from the original, makes a good party dish in that it can be made earlier and eaten at room temperature. The ‘kitcharie’, which is based on kedgeree, is made with fresh spices and delicately flavoured smoked haddock. Beside it are lentil naans, which you can make yourself or adapt using ready-made breads. Crowning all, and much easier to make than might be imagined, are the Scotch eggs: a soft-boiled quail’s egg enveloped by smoked haddock (or eel), which is then breadcrumbed and gently fried.
Follow this link for the full recipe
Retro bar snacks like Scotch eggs, pork scratchings and popcorn are being reborn with a modern twist as French Goat’s Cheese and Black Pepper Popcorn, Wild Boar Scotch Eggs and Harissa Pork Scratchings…
Our meat-loving nation has become hooked on the warm smell of top-quality pig meat encasing a soft-boiled egg of one bird or another, now served in gastropubs and decent public houses up and down the country.
Along with the likes of the cupcake, burger and pork pie, Scotch eggs are riding a period of wild popularity with unusual variations including the use of wild boar, venison, kangaroo and black pudding helping rescue the Scotch egg from being resigned to the deepest depths of the petrol station fridge.
‘Like fashion trends, food goes through wibbly-wobbly periods and moments of celebration and total catastrophe,’ says David J Constable, a food and travel writer and Scotch egg enthusiast who is creator of forevereggsploring.com.
- one egg
- filling of one pork sausage
- 6 slices of thin cut bacon.
- Soak a cedar plank in water for a few hours
- Cook the egg for 4 – 8 minutes. (4 min. soft – 6 min medium – 8 min hard)
- Take the filling out of the sausage
- Make a patty out of the filling and wrap the egg carefully in the filling
- Wrap the egg in bacon
- Place the egg on the cedar plank and the plank over direct fire
- BBQ temperature should be somewhere around 200 deg Celsius or 400 deg Fahrenheit.
- Smoke for 20 minutes
- Ready to serve.
Watch the video
Paul and Nick’s Big Food Trip
Paul Rankin and Nick Nairn sail into Campbeltown on the Kintyre peninsula.
A visit to the local smoke house inspires the pair to create an Ulster-Scotch egg – but will it go down well with the locals?
Watch the episode on STV Player