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Scotch Egg Challenge – Iberico and Foie Gras Scotch Egg

After a 3 year wait the London Scotch Egg Challenge is back and our very own Ben Tish is one of an impressive line up of contestants who will be congregating at The Guinea Grill on Monday 20th June to decide who has come up with the best of the best. Fingers crossed! Here’s the recipe for those that want to make their own. Pay attention to those timings to get that perfect runny yolk in the middle!


Prep Time
30 mins
Cooking Time
15 mins
Difficulty
Moderate
Serves
5
Scotch Egg Challenge – Iberico and Foie Gras Scotch Egg
Scotch Egg Challenge – Iberico and Foie Gras Scotch Egg

Ingredients

For the Scotch Eggs

5 cackle bean eggs

5 eggs for panne

100g plain flour

400g Iberico collar minced

Half a lobe of foie gras

2tbl smoked paprika

2 pinch cayenne

1tbl chopped preserved lemon

4 chopped smoked anchovies

1tbl Worcestershire sauce

2 sage leaf finely chopped

2tbl mustard powder

2 Guindilla chilli roughly chopped

1tbl salt

1 thick slice of coombes head sourdough soaked in milk

For the Panne (crusty coating)

100g panko bread crumb

100g pinhead oats

50g parmesan


Directions

Soft boil the egg for 6 min, chill in ice water until completely cold.

Peel the egg carefully.

Mix all ingredients together. Also mix the panne ingredients together but separately.

Coat each egg in 60g foie gras 80g of sausage meat and panne.

To serve, cook your scotch egg in a 180C fryer until golden brown.


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