Category Archives: Recipes

June 6, 2013 · 2:14 pm

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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March 25, 2013 · 10:17 pm

The Cadbury Creme Scotch Egg

Hhhmmm… not sure?

The Cadbury Creme Scotch Egg

A creation by cakespay.com. See here

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November 16, 2012 · 9:12 pm

April Bloomfield demonstrates a creative breakfast dish of Scotch eggs

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October 3, 2012 · 11:00 am

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!

Ingredients:

  • 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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January 30, 2012 · 10:00 am

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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January 1, 2012 · 12:45 pm

Duck Scotch eggs with chilli flakes & coriander

Here’s my recipe for Duck Scotch eggs with chilli & coriander sausage meat. It’s a crowd pleaser! Follow the recipe and you’ll have hot, tasty sausage meat coating a creamy egg with a glowing yellow runny yolk. The breadcrumbs will be golden and you’ll have that pleasing crunch when bitten into. Enjoy!

Ingredients:

  • Duck egg(s)
  • 275g/10oz sausage meat (I used pork and herb sausages – already seasoned with white pepper and black pepper)
  • 1 tbsp chopped fresh parsley
  • 1 spring onion, very finely chopped
  • Salt and freshly ground black pepper
  • Chilli flakes
  • 125g/4oz plain flour, seasoned with salt and freshly ground black pepper
  • 1 free-range egg, beaten
  • 125g/4oz breadcrumbs (I used Paxo Golden Breadcrumbs)
  • Vegetable oil, for deep frying

Preparation method:

  1. Place the eggs (still in their shells) in a pan of cold salted water.
  2. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
  3. Drain and cool the eggs under cold running water, then peel. This is always the tricky part, and takes me the longest.
  4. Mix the sausage meat with parsley, spring onion and add some chilli flakes in a bowl. Season well with salt and freshly ground black pepper.
  5. Divide the sausage meat mixture into four and flatten each (like thin burgers) on a clean surface (about 12.5cm/5in long and 7.5cm/3in).
  6. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. This will help the sausage meat stick to the egg
  7. Place an egg on each of the sausage ovals, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. Sometimes it helps to add more sausage meat and pinch together with your finger tips.
  8. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
  9. Heat the oil in a deep heavy-bottomed pan. Test if ready by dropping in a pinch of breadcrumbs, and they should sizzle and turn brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  10. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
  11. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
  12. Leave for a minute and serve cool.

Read other Scotch egg recipes

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October 12, 2011 · 7:29 pm

Gizzi Erskine’s Bombay Potato Scotch egg, with curried carrot and cauliflower puree and curry oil

Just when you think a Scotch egg couldn’t get better it does and this one is vegetarian! The spiced potato encases the soft-boiled egg, all bound together in crispy crumb. So good as it is but the two purees and curry oil make a right swanky meal of it. I always boil up an extra egg incase of peeling disasters, but if you’re using good fresh eggs, this shouldn’t be a problem.

Serves 8 – Preparation time 15 minutes – Cooking time 45 minutes

Ingredients:

5 organic eggs (Cotswold Legbar or Burford Brown are what I use)
50g butter
1-tablespoon rapeseed oil
3 shallots, finely chopped
3-4 cloves garlic, finely chopped
3-4cm root ginger, peeled and grated
1 red chilli, finely chopped
1 tablespoon of spice mix
1 teaspoon turmeric
1 teaspoon mustard seed
1 teaspoon ground cumin
1kg Maris Piper potatoes, peeled and chopped into 1cm cubes
Juice and zest 1 lemon
A small bunch coriander
Sea salt and freshly ground black pepper to taste
100g flour
2 organic eggs, whisked
150g soft white breadcrumbs
enough oil for deepfrying

Coriander cress, crispy fried curry leaves and curry oil to serve

Preparation method for the cauliflower puree…

½ head cauliflower, cut into florets
1 large onion, cut into eighths
400ml milk
200ml double cream
1 tablespoon spice mix
½ teaspoon turmeric

Preparation method for the carrot puree…

6 medium carrots, peeled and chopped
2 dried birds eye chillies
4cm piece fresh ginger, sliced
1 x 400g tin coconut milk
2 tablespoons of cider vinegar
1 vanilla pod split

Preparation method:

Bring a pan of salted water to the boil. Pop the eggs in and boil for 6 minutes. Strain and leave to cool for 10 minutes in iced water. Peel the eggs when cool.

Heat the butter and rapeseed oil in a large heavy bottomed pan. Add the shallots, garlic, ginger and chilli and gently cook for 3-4 minutes until softened. Add in the spices and cook them out for 1 minute. Add in the potatoes and continue to cook on a lowish heat with the pan covered with a lid, giving the occasional stir for 20-25 minutes or until the potatoes are cooked through and the outsides have broken up and gone mushy. Essentially you are looking for a chunky mash. Make sure you really scrape the bottom of the pan to avoid sticking too. Season with the lemon, fresh coriander, salt and pepper and leave to cool.

Shape the cooled potato mixture carefully around the eggs; you want it to be about 1cm thick. Coat the potato-covered eggs first in flour, then egg and then breadcrumbs. Heat the oil 190C for deep-frying. Carefully place the scotch eggs into the deep fat fryer and cook for 2-3 minutes or until golden. Scoop out with a slotted spoon and drain on kitchen paper

To make the cauliflower puree, put the florets and onion in a pan and cover with the milk and cream. Poach gently for about 15 minutes or until softened but not saturated. Drain but reserve the cooking liquor. In a frying pan heat the oil and fry the spices for 1 minute. Place the drained cauliflower, onions, spices and 3 tablespoons of cooking liquor into a blender and blitz for 1 minute until smooth.

To make the carrot puree add all ingredients into a large pan and add water to so the carrots are immersed in the coconut milk & water mix Bring to the boil and simmer until tender. Remove from the heat and remove the ginger then blitz in a food processor for 1 minutes until you have a smooth puree.

To serve, put a spoon full of each puree onto each plate, half the scotch eggs and place half on each plate, drizzle with curry oil and scatter with crispy curry leaves and coriander cress.

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January 15, 2011 · 6:03 pm

Richard Corrigan’s salt cod ‘Scotch eggs’ with aioli

From The Independent, 10 January 2009

Mark Hix says: “Richard Corrigan’s long-awaited book, The Clatter of Forks and Spoons (published by Fourth Estate, £25) is, I think, my favourite book of the year. I’ve chosen this recipe because we did a similar dish at the Fish House last year and called it “Cob egg”, after Lyme Regis’s famous landmark. Both Richard and I like to think we have pushed the boundaries on the Scotch-egg front!”

“I was looking for a salt-cod recipe,” Richard says, “and one day I was having a conversation with my agent Mark Wogan, who loves his food. He was talking about bacalao and poached egg, which got me thinking about moulding brandade around quail’s eggs, as if you were making a Scotch egg, and deep-frying them.

Having the potato in the mixture helps to bind everything and makes it cling to the egg brilliantly. When you cut into them, you get the crunch of the breadcrumbs, then the flaky fish and mash, and then the soft yolk of the egg oozing out in the centre. The salt cod has to be soaked over three days, so you’ll need to plan ahead; however, you can make up the Scotch eggs the night before you need them, keep them in the fridge, and then all you have to do is fry and serve them. Like real Scotch eggs, they are also good cold.”

Ingredients:

500g dried salt cod
4 large floury potatoes
50ml light olive oil
24 quail’s eggs
White-wine vinegar (to help peel the quail’s eggs)
4 hen’s eggs
100g flour
200g stale breadcrumbs
Vegetable oil, for deep-frying

For the aioli:

2 slices of stale bread, crusts removed, soaked in a little water
2 cloves garlic, crushed
Zest and juice of a lemon
200ml olive oil

Preparation method:

Place the cod in a bowl of cold water and leave in the fridge for 3 days, changing the water at least once a day. Remove from the water and pat dry. Cut into cubes.

Cook the potatoes in boiling salted water, drain and mash. Warm the olive oil in a pan, add the salt cod and cook for 2 minutes over a very low heat. Turn over and cook for another 2 minutes on the other side.

Add the mashed potato to the pan. Flake the fish with the back of a fork. It will fall apart and the potato will soak up the oil, so you end up with a thick paste. Now set aside to cool. Bring a large pan of water to the boil, lower in the quail’s eggs and cook for about 3 minutes; they should be just soft. Remove from the boiling water and put into a bowl of white-wine vinegar, which will soften the shell and should make them easier to peel. Leave to cool. Once they are cool, peel immediately. They won’t all be perfect; hopefully you will end up with 12 good ones.

Take a little of the salt cod mixture at a time in the palm of your hand, make a dent in the centre, put in a quail’s egg, close up your hand so that you cover the egg with the rest of the mixture, and roll it in your hands into an egg shape. Lay on a plate or tray lined with clingfilm or parchment paper; put in the fridge for an hour to firm up.

Meanwhile, make the aioli. Squeeze the water from the bread and put it into a food processor with the garlic, a good pinch of salt and the lemon zest and juice. Blend together and then gradually add the oil a little at a time, as if making mayonnaise. Adjust the seasoning to taste. Keep in the fridge while you finish off the “Scotch eggs”.

Beat the hen’s eggs in a shallow bowl, and have the flour and breadcrumbs in similar separate bowls. Dip each “Scotch egg” first in the flour, then into the egg and then into the breadcrumbs. Pre-heat the vegetable oil to 175C in a deep-fat fryer or large pan filled no more than one-third full. Lower in the “Scotch eggs” and fry for about 2 minutes until golden brown all over.

Drain on kitchen paper and serve with the aioli.

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January 14, 2011 · 4:13 pm

Heston Blumenthal’s Scotch Egg Recipe

This summer’s hottest snack is a guaranteed crowd-pleaser – crack open a beer and tuck into scotch eggs

From The Sunday Times, June 18, 2006

This is another classic English snack that has become fashionable of late. Scotch eggs are great as a nibble while slobbing out in front of the telly, as a canapé at a dinner party or served as part of a picnic. Watch out, though: they’re incredibly popular, and you may find you can’t make enough of them.

This recipe makes 12

Ingredients:

    • 12 quail eggs
    • A couple of cocktail sticks
    • 480g best-quality pork sausage meat
    • Salt, cayenne pepper and black pepper, to taste
    • 150g Japanese breadcrumbs or white home-made ones, dried out in the oven at a low temperature for 15  minutes
    • 3 medium eggs, beaten
    • Plain flour for coating
    • 1.5 litres groundnut or corn oil, for deep-frying 

    Heat a pan of water to boiling point, prick the tops of the quail eggs with a cocktail stick and cook the eggs — one minute if you want a softer set, or 2 minutes and 15 seconds exactly if you prefer them hard. As soon as your timer goes off, remove the eggs from the boiling water and plunge them into a bowl of iced water as quickly as possible.

    While the eggs are cooling, season the sausage meat with salt, a small pinch of cayenne pepper and black pepper, then check the seasoning either by frying a little in a pan or microwaving for 20-30 seconds and tasting. The meat will need to be well seasoned.

    Shell the eggs under water in a small bowl and wrap each one in 40g (a golf ball) of sausage meat. The easiest way to do this is by first making a ball of sausage meat, then flattening into a shape big enough to go around the egg. Press the edges together to seal, taking care not to squash the egg inside.

    Put the plain flour, beaten egg and breadcrumbs into three separate bowls. If using Japanese breadcrumbs (try Mount Fuji; www.mountfuji.co.uk), break them up slightly with your fingers to make it easier to coat the sausage meat. Roll the scotch eggs in the flour, gently tap off any excess, then roll them in the beaten egg and, finally, the breadcrumbs. Put them in the freezer for 5 minutes to harden the breadcrumb coating, then dip again into the egg and breadcrumbs. Deep-fry — you can use an ordinary wide frying pan, but make sure the oil covers the eggs — for 2-3 minutes until golden brown, then finish in a hot oven for a further 2-3 minutes.

    From The Sunday Times

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January 7, 2011 · 5:18 pm

Jamie Oliver’s Wild Alaska Salmon Scotch Eggs

 

 

 

 

 

 

 

Ingredients

• 500g (18 oz) wild Alaska salmon fillet, skinned
• 2 handfuls fresh parsley, finely chopped
• 2 handfuls fresh dill, finely chopped
• grated zest and juice of 1 lemon
• 8 medium eggs
• salt and freshly ground black pepper
• Zesty breadcrumbs
• 200g dried white breadcrumbs
• grated zest of 2 lemons
• ½ tsp paprika
• oil, for deep frying

Why not try making your own wild Alaska salmon Scotch eggs! These impressive picnic bites are easy to make and just bursting with flavour. Simply blend fillets of wild Alaska salmon with fresh herbs and lemon to a smooth paste and wrap around freshly boiled eggs. Coat the eggs twice in zesty lemon and paprika breadcrumbs, and fry until golden brown. Serve hot or cold with plenty of creamy tartare sauce. Makes 4 scotch eggs.

Method
• First, place the salmon in a food processor and blend to form a smooth paste
• Add the parsley, dill, one beaten egg, lemon juice and zest, and season well with salt and cracked black pepper. Cover and refrigerate
• In a separate bowl, mix together the breadcrumbs, lemon zest, paprika and season generously with salt and black pepper
• Boil 4 eggs to your liking; soft boil for 6 minutes or hard boil for 10-12 minutes
• Shell the eggs while they are still warm. Split the salmon paste into four equal portions, and flatten in the palm of your hand. Place an egg in the centre of the flattened salmon and wrap the paste around it, squeezing gently to seal the joins
• Beat the remaining eggs and dunk each Scotch egg in this. Transfer the Scotch eggs into the breadcrumbs and roll to coat
• Repeat the coating procedure by dunking the Scotch eggs once again in the beaten egg, and finally into the breadcrumbs
• Lower the scotch eggs carefully into a deep fat fryer with 180oC, 350oF hot frying oil and deep fry for 5-6 minutes until the eggs are golden brown. Drain on kitchen paper to remove excess oil
• Serve with tartare sauce, a leafy green salad and lemon wedges

Cook’s tip: These eggs are fantastic hot or cold. You can also make mini wild Alaska salmon Scotch eggs with quails eggs; just boil quails eggs for 2 minutes and shell, wrap the salmon paste around these and coat with beaten egg and breadcrumbs, then deep fry until golden.

View the recipe on Jamie Oliver’s website: http://www.jamieoliver.com

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