Chef Pairing: The Galvin Brothers with Craig Sandler (WAHR Chefs) and Cara Stadler (JBF Chef)
Ingredients
Final dish: Venison Scotch Egg
300
300
100
30
20
3
40
60
1
2
3
20
5
2
10
1
0
6
Celeriac Remoulade
250
10
10
10
20
30
Whisky and Honey Vinaigrette
10
5
5
5
30
Garnish
100
30
30
5
Need to make a substitution?
Preparation
Method
Step 1
Firstly, melt the butter in a small saut¿an, add in the shallots, red onion, garlic and thyme and sweat down slowly until soft without any colour. Allow this mixture to cool. Proceed to mix all the ingredients together to form the forcemeat.
Step 2
Cook the eggs in boiling salted water for 6 minutes then chill in ice-cold water. Peel the eggs carefully. Dust the eggs through the flour then wrap in 120 gms of the forcemeat. To make the farce, even roll between plastic sheets until around 1 cm thick then wrap around the egg. Roll between your hand to get a good shape. Then flour the Scotch egg and pass it through a mixture of panko crumb and toasted oatmeal. Allow to rest in the fridge until require to serve.
Step 3
Cook in deep fat fryer at 170oC for 3-4 minutes, then bake in the oven for 4 -5 minutes. Rest the egg for 4 minutes before cutting in half to serve.