Tag Archives: Lee Behan

In conversation with… Lee Behan

The Friday Food Club was started in 2009 by husband and wife team Lee & Fiona Behan who wanted to push the boundaries as to what was possible in the home kitchen. Lee – a classically trained chef – decided to take on the role of Head Chef whilst Fiona focused on Front of House.

Due to the success of the Friday Food Club, Lee & Fiona now host a series of one-off secret suppers across London with some of the capitals best chef’s & cooks and have turned their Friday Food Club brand from a Supperclub into London’s leading Pop Up restaurant.

Q. In three words, how would you describe a Scotch egg?
A. Eggy, meaty, goodness.

Q. Best served hot or cold?
A. If going for the hard-boiled picnic variety, then cold. If presented with the runny yolk version, then always hot.

Q. Served with or without condiments? If with, then which?
A. We love the posh spiced Scotch eggs we serve with a green pea paste & chilli tomato chutney and chilled curry sauce. Personally, I think all Scotch eggs should be served with curry sauce.

Q. Your spiced duck Scotch egg with tomato chutney and chilled curry sauce was one of the most adventurous and well-executed variations on the Scotch egg that I’ve tried. How did you come up with the recipe and the idea for a chilled curry sauce?
A. I’ve always loved ham, egg and chips, and with peas and tomato ketchup it’s great. I also love curry sauce with chips. So I thought why not try and combine the lot in an attractive version of the classic Scotch egg.

Q. Apart from the spiced duck, are there any other variations on the Scotch egg you’ve attempted to create? Is it true you developed one for vegetarians?
A. I’d been working on replacing the sausage meat for a pea crust for a dinner Gizzi Erksine and I are doing at Sadie Frost’s house for world Hepatitis C Day, but after meeting for a quick drink before heading to Sadie’s to discuss the menu, Gizzi and I came up with the idea to do a Bombay Potato Scotch egg (Sadie is a vegetarian). So that was the birth of the Veggie version.

Q. In your opinion, where serves the best Scotch egg?
A. My friend Anna Hansen (Head Chef at The Modern Pantry) does a fantastic Chorizo Scotch Quails egg – very moreish!

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Friday Food Club

This tiny, spherical treat – with golden, crunchy casing instead of the standard smoothed breadcrumb – was served by Lee Behan and the team at Friday Food Club. If you don’t know them or haven’t heard of them, well firstly, why not? And secondly, let me introduce you: www.fridayfoodclub.com.

For this particular serving of the miniature Scotch egg there was a star-studied team behind its creation, including Karen Barnes, Aggie McKenzie, Lisa Faulkner and Anna Hansen. Quite the gathering of culinary alchemy you may think to produce such a dainty little marble. There were in fact 150 to produce for a charity dinner (raising over £7,000 for Chance UK).

And so,  introductions complete, this delicate orb was a mixture of excitement, like popping a Malteser in the mouth. The flavour was simple and direct (sausage meat and egg) without over seasoning and experimental flavours. That’s not to say flavour was lacking, no siree, accompanying the treat a green pea puree, vibrant red tomato chutney and a chilled curry sauce to dip in-and-out of at your choosing.

This is more of a party-treat version, a scaled down delight with a golden, deep-fried casing, thick meaty lining and a krupuk quail egg at the heart (Krupuk is what you make prawn crackers with). Beautifully presented it was a release of flavour fireworks, small and precious.

Overall: 4/5

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