The renowned restaurant at London’s Rosewood hotel, Holborn Dining Room, serves classic, seasonal British food amid reclaimed-oak-panelled walls, antique mirrors and sparkling chandeliers. At the Gin Bar, customers can choose from more than 500 types of the spirit before sliding into red-leather banquettes in The Pie Room, helmed by head chef Calum Franklin. From his home kitchen, he shows us how to make the perfect Scotch egg.
‘This recipe takes me back to wonderful holidays as a child visiting our family in Dumfries and Galloway. Combining haggis with another of my loves, the Scotch egg, makes for a delicious treat. It’s a straight-forward recipe, not requiring too many ingredients, but it’s important to stick to the timings provided as we have served thousands of these at the restaurant over the years and think we have it pretty much perfected.’ Calum Franklin
HOW TO MAKE HAGGIS SCOTCH EGGS
Makes five eggs
Ingredients
- 200g pork sausage meat
- 200g Scottish haggis
- 2 sprigs rosemary (finely chopped)
- 6 medium organic eggs (room temperature)
- 100ml semi-skimmed milk
- 100g breadcrumbs
- 50g plain flour
- 1 litre vegetable oil
Method
- Crumble the haggis into the sausage meat with the rosemary, mix well and then weigh into 80g balls and put in the fridge.
- Bring a saucepan with enough water to cover five of the eggs to the boil, carefully place the eggs into the pot and boil for five minutes.
- Remove and put into a bowl of water with plenty of ice. Leave the eggs for five to 10 minutes to cool completely, then peel the shell off and dry.
- Using three bowls, pour the flour into one, the breadcrumbs (lightly crush them in your hands a little for texture) into another and the last egg beaten with the milk into the final one.
- Flatten out the sausage-mix balls and wrap evenly around the eggs, making sure each one is snug in the meat, and then dip into the flour.
- Dust off any excess before dipping them into the egg mix and then the breadcrumbs, giving them a good coating.
- Heat the oven to 180°C fan or 200°C gas, and at the same time heat a pot with enough vegetable oil to cover the eggs to 180°C and fry them for one minute until golden brown.
- Then place them on a tray and bake in the oven for five minutes.
- Let the Scotch eggs rest for two minutes before eating.
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