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Scotch Egg The Holborn Dining Room

Scotch egg | The Holborn Dining Room

Published: June 14, 2017 at 3:30 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

The humble scotch egg is one of The Holborn Dining Rooms most popular starters. Here, chef Calum Franklin serves it with a quick and easy caper mayo

Nutrition:
NutrientUnit
kcal856
fat64.3g
saturates8.1g
carbs46.2g
sugars3g
fibre2.5g
protein21.8g
salt2.3g
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Ingredients

  • 160g sausagemeat, crumbled
  • 160g white pudding, crumbled
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 5 medium eggs, room temperature
  • 50ml semi-skimmed milk
  • 50g plain flour, seasoned
  • 100g panko breadcrumbs
  • vegetable oil, for frying

CAPER MAYO

  • 4 tbsp mayonnaise
  • 1 tbsp capers, rinsed and chopped
  • chopped to make 1 tbsp flat-leaf parsley
  • lemon juice, a squeeze

Method

  • STEP 1

    In a bowl mix the sausagemeat, white pudding and rosemary and season well with salt and white pepper. Mould into 80g balls and chill.

  • STEP 2

    Bring a large pan of water to the boil. Carefully lower in 4 of the eggs and cook for 6 minutes. Put straight into a bowl of iced water. Once completely cool, peel.

  • STEP 3

    Beat the remaining egg with the milk. Put the flour and the breadcrumbs in seperate bowls.

  • STEP 4

    Flatten a ball of sausagemeat in the palm of your hand and wrap around an egg, making sure the egg is completely enclosed.

  • STEP 5

    Dip the sausage-wrapped egg first in the flour, dust off any excess, roll in the egg mixture and finally into the breadcrumbs.

  • STEP 6

    Mix the caper mayo ingredients together and season.

  • STEP 7

    Heat the oven to 180C/fan 160C/gas 4. Fill a pan no more than a third full with vegetable oil and heat to 180C over a medium heat, or until a cube of bread browns in 30 seconds.

  • STEP 8

    Fry the eggs for 2 minutes, or until golden brown. Drain on kitchen paper.

  • STEP 9

    Put the eggs onto a baking tray and bake in the oven for 5 minutes. Rest for 1 minute before serving with the caper mayo.

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