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!
For the Scotch Eggs
5 cackle bean eggs
5 eggs for panne
100g plain flour
400g Iberico collar minced
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
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.
What makes a good pub? People. Preferably the sort who buy the next round.
Come and discover what makes a Cubitt House pub special, with Chef @matthewryle at the helm of Cubitt House Eats With taking place, on Wednesday 12th November, get tickets via the link in bio.
This month’s Dish With Tish is a smoky ode to the season: BBQ’d Nevill Holt Pheasant with Charred Lemon & Salsa Verde. Warming, rustic and packed with bold autumn flavour, it’s our take on game done right.
Fancy giving it a go at home? Find the full recipe at the link in bio.
Our Sunday Icons: The Roast Potato
Some call them a side.
We call them the main event.
Crisp, golden and freshly piled at any Cubitt House pub, every Sunday.
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