sweet and savory holiday fare
chef marcus hart • big ben british pub
• 4 large eggs
• 10 oz sausage (english bangers if available)
• 1 tsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 1 spring onion, very finely chopped
• salt and freshly ground pepper
• 4 oz plain flour, seasoned with salt and freshly ground pepper
• 1 egg, beaten with 1 tbsp water
• 4 oz breadcrumbs
• vegetable oil, for skillet or deep frying
Place the eggs, still in their shells, in a pan of cold salted water. Place over high heat and bring to a boil. Reduce heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel.
Mix the sausage with the thyme, parsley, and spring onion in a bowl, and season well with salt and freshly ground black pepper. Divide the sausage mixture into four and flatten each out on a clean surface into a round flat patty. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Place each egg onto a flat sausage patty, then wrap the sausage around each egg. Make sure the coating is smooth and completely covers each egg. Dip each sausage-coated egg into the beaten egg, rolling to coat completely. Then, dip and roll into the breadcrumbs to completely cover.
Heat the oil in a skillet or deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. Carefully place each Scotch egg into the hot oil and deep fry for 8 to 10 minutes, until golden and crisp and the sausage is completely cooked. Carefully remove from the oil with a slotted spoon and drain on kitchen paper. Serve warm or cool.
courtesy reyka vodka
• 2 parts Reyka vodka
• 1 part fresh lime juice
• ¾ part simple syrup (1:1)
• 4 to 6 mint leaves v
Combine all ingredients together in cocktail shaker. Double strain and serve in Coupe glass. Garnish with mint leaf or sprig.