@foodwithgeorge: Scotch Eggs - Pub Grub - Episode 3 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Scotch Eggs: Makes 4: Ingredients: Mustard Sauce: 1 tbsp olive oil 1/2 shallot 1 shot of single malt whisky 1/2 juice of lemon 1 tbsp honey 1 1/2 tbsp wholegrain mustard 1 tsp english mustard 1 tsp white wine vinegar 1/2 tsp pepper 1/2 tsp sea salt flakes 3-4 tbsp mayonnaise Scotch Eggs: 6 Eggs 6 quality pork sausages - @macburnhamfamilybutchers 1/4 cup fresh parsley 1/5 cup fresh sage 1 1/2 tbsp dijon mustard 1 tsp sea salt flakes 1 tsp black pepper 1 cup flour 1 cup panko breadcrumbs 2-3 litres of veg oil for frying Method: Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened. Pour in whisky and flambé by igniting with a hob lighter. Allow alcohol to burn off. Add salt, pepper, and any remaining ingredients except for mayonnaise. Stir until smooth. Remove from heat and stir in mayonnaise. Set aside. Bring a large pot of water to a boil. Carefully lower in 4 eggs and cook for 5 minutes for a runny yolk or 6 minutes for a firmer yolk. Transfer eggs to ice water to cool. Peel and set aside. Remove sausage meat from casings and place in a bowl. Add herbs, mustard, salt, and pepper. Mix well. Divide sausage meat mixture into 4 portions. Flatten each portion into a patty shape. Place a peeled egg in the centre of each patty and shape the meat evenly around the egg until sealed. Chill for 30 minutes. Beat the remaining 2 eggs. Prepare three bowls with flour, beaten eggs, and breadcrumbs. Roll each sausage-encased egg in flour, then egg, and finally breadcrumbs. Chill while heating the oil. Fill a deep saucepan halfway with oil and heat to 160°C (use a cooking thermometer or test with bread - it should sizzle and turn golden brown in 40 seconds). Deep fry 2-3 eggs at a time for 6-8 minutes until crisp and golden brown. Drain on paper towels. Cut Scotch eggs in half, place on a plate with mustard sauce, and garnish with chives. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #scotchegg #scotcheggs

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Thursday 28 March 2024 11:24:12 GMT