• Smoked venison Scotch egg with espresso brown sauce

    by  • 24/07/2012 • Recipes • 0 Comments

    Phil Howard at Nespresso boutique

    Smoked venison Scotch egg with espresso brown sauceIngredients:

    For the brown sauce:

    450g apples, finely chopped
    120g pitted prunes
    1 onion, finely chopped
    400ml malt vinegar
    250ml quality stout
    1/2 tsp ground ginger
    1/4 tsp ground nutmeg
    1/4 tsp all spice
    1/4 tsp cayenne pepper
    2 tsp salt
    250g muscavado sugar
    4 espresso servings of Nespresso Arpeggio

    For the Scotch egg:

    400g sausage meat
    400g venison meat, finely minced and cold smoked (ask your butcher to smoke it for 5 minutes in a smoker)
    10 medium eggs
    100g breadcrumbs
    2 additional eggs
    100g flour
    20g Nespresso Arpeggio grounds
    2l vegetable oil
    Maldon salt

    Method:

    To make the brown sauce

    1. Place the apple, prunes and onion into a large pan and cover with 250mls of water. Bring to the boil and cook for 30 minutes, or until tender.
    2. Add the remaining ingredients and cook until chutney-like in consistency.
    3. Transfer to a blender and puree. Pass through a sieve and set aside to cool.

    To make the Scotch eggs

    1. Combine the sausage meat and minced venison and season with a generous pinch of salt.
    2. Lay a large piece of parchment paper over the work surface and place 1/4 of the mix onto it. Lay a second piece of parchment paper over the top and press it down gently.
    3. Use a rolling pin to roll the mince mix to a thickness of a generous 1/2 cm. Slide the mix onto a tray and chill in the fridge.
    4. Repeat this process for the remaining 3/4 of the mix. Leave to chill for one hour.
    5. Place the 10 eggs into a pan of boiling water and cook for 6 minutes. Remove from the pan, refresh under cold running water for 5 minutes and peel.
    6. Remove one sheet of venison mix and lay it on the work surface. Peel off the top layer of parchment paper.
    7. Use a saucer to make circular indents into the mix.
    8. Carefully peel off one round of mince at a time and very gently wrap it around the egg ensuring it is evenly and thoroughly coated.
    9. Place the egg in the fridge and methodically repeat this process until all the eggs are done. Leave the eggs to chill for an hour.
    10. Mix the Nespresso Arpeggio grounds and breadcrumbs and set aside in a flat dish and similarly place the flour into a flat dish. Crack the additional 2 eggs into another dish and whisk briefly to loosen them.
    11. Carefully roll the eggs in flour, shaking off any excess as you go, then coat them in the egg and finally roll them in the bread crumbs mix. Set aside in the fridge.

    To serve:

    Deep fry the scotch eggs in a fryer set to 180ºC until golden and serve with the brown sauce on the side.

    Find more recipes from Phil Howard in The Square: Savoury: 1 and The Square: Sweet: 2.

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    About

    Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

    http://qinxie.co.uk

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