Category Archives: Recipes

AFRO FOOD TV: Scotch Eggs

Apparently Scotch eggs are “particularly eaten in Nigeria”, which I didn’t know. From AFRO FOOD TV
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Smoked haddock kitcharie with smoked-fish Scotch eggs

Smoked-fish Scotch eggs

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

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Eat This Now: Central 214′s Scotch Egg

Scotch egg

CRUST | The sausage-wrapped egg is dredged in flour, a buttermilk-egg wash, and panko bread crumbs. Then it is deep-fried until golden-brown.

EGGS | The eggs come from three different local farms: Dis & Dat, Peace and Love, and Eden Creek. The eggs are hard-boiled and then wrapped in burger sausage.

BANGER SAUSAGE | This traditional English sausage is made in-house for Central 214‘s breakfast and brunch items. The sausage is composed of Berkshire pork belly and shoulder, bread crumbs, and various spices and herbs, including coriander, nutmeg, cayenne, sweet smoked paprika, sage, thyme, and parsley. Dijon mustard is added as well to make the sausage go “bang,” Dodd says.

SALAD | The Scotch egg is served atop a frisee salad tossed in champagne vinaigrette. The dish is finished with a sprinkle of fleur de sel.

See the D Magazine article

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The Cadbury Creme Scotch Egg

Hhhmmm… not sure?

The Cadbury Creme Scotch Egg

A creation by See here

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April Bloomfield demonstrates a creative breakfast dish of Scotch eggs

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Egg Boss: Akee and salt fish Scotch egg

Akee and salt fish scotch egg is a tweek on the traditional breakfast of Jamaica. The plantain was added to give some texture and sweetness and with the kick from the scotch bonnet, it goes down well!


  • 1 packet salt fish 350g soaked in water 4 hrs
  • 450g tin akee drained
  • 3 plantain
  • 1/2 scotch bonnet seeds removed and chopped finely
  • 2 sprigs thyme picked
  • 10 large free range eggs soft boiled and peeled
  • white breadcrumbs
  • flour
  • 2 eggs beaten  and splash milk to pane
  • salt and pepper
  • deep fryer set to 170 oC

Preparation method:

1. Take soaked salt fish, drain and cover in fresh water just to cover, bring to boil and take off and drain  then flake with fork, set to one side to cool.
2. Slice plantain and deep-fry till cooked. Will be soft and golden brown  drain on kitchen towel.
3. Mash the plantain fold in salt fish, akee,thyme. Scotch bonnet season to taste.
4. Divide into 100g balls set aside make approx. 10 balls depending on size plantain.
5 . Wrap the eggs in salt fish mix and pane in flour eggs the bread crumb the again just in bread crumb!
6. Deep-fry (@170oC for 4 min).
7 . Serve with hot sauce and a cold beer!

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The Baker Brothers’ Haggis Scotch egg recipe

The Baker Brothers share their delicious scotch egg recipe, perfect for a Burns Night party. 

According to Fortnum and Mason, who claim to have invented the Scotch egg, the original included haggis in the sausage meat. It is surprisingly good, so give it a go.

Follow the classic Scotch egg recipe below, but instead of using English mustard, sage and 150g pork belly, use 150g cooked haggis.

Serves 6

What You’ll Need:

For the filling:

  • 6 free-range eggs
  • Knob of butter
  • 50g shallot finely chopped
  • 150g minced pork shoulder
  • 150g minced pork belly
  • 1 sprig of thyme
  • 1⁄4 tsp mace pinch of cayenne
  • 1 tbsp English mustard
  • 4 sage leaves, finely chopped
  • salt and pepper vegetable oil for frying

For the coatIng:

  • 2 eggs
  • 50ml milk
  • 50g flour
  • 100g breadcrumbs

What To Do:

  1. Bring a big pan of water to a simmer, carefully lower in the eggs and cook for 8 minutes. The eggs should be slightly runny in the middle. Run under a cold tap until they are completely cold and carefully peel off the shells.
  2. Melt the butter in a pan and cook the shallot until soft. Mix with the other ingredients, seasoning well.
  3. In a piece of cling film, pat out a piece of the sausage-meat mixture large enough to envelop an egg. Put the egg in the middle and, using the cling film, fold it around the egg so it is completely covered. Remove the cling film and mould with your hands so there is an even thickness all the way around. Repeat with all the other eggs and put into the fridge to firm up.
  4. For the coating, whisk the eggs and milk with a pinch of salt. Dus the sausage-coated eggs in the flour and shake off the excess, then dip into the egg mix and then through the breadcrumbs. Dip back through the eggs and into the crumb mix again. Place into the fridge to firm up.
  5. Heat a fat-fryer to 185°C (or warm up vegetable oil in a pan using a probe to gauge the temperature accurately) and the oven to 200°C. Brown the Scotch eggs for 2 minutes in the fryer then place in the oven for 10 minutes to warm through.

Recipe from The Fabulous Baker Brothers By Tom and Henry Herbert.

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