FOOD + DRINK
A GOOD EGG CONT .
Haggis Scotch Egg Recipe by : www . miele . co . uk
Serves : 4 Ingredients :
For the scotch eggs :
• 6 large eggs
• Ice to chill the eggs
• 200g haggis
• 200g good quality sausage meat or sausages ( skins removed )
• 10g finely chopped parsley
• 5g thyme leaves
• 1 / 2 tsp salt
• 100g seasoned flour , on a deep plate
• 150g breadcrumbs , on a deep plate
• 1 litre oil for frying
For the juniper hollandaise :
• 250g butter
• 2 egg yolks
• 3 tsp water
• 2 tbsp white wine vinegar
• 6 peppercorns
• 1 bay leaf
• 12 juniper berries , slightly crushed
• Mustard cress to garnish
Method :
1 . Place four eggs onto a perforated steam tray and steam at 100 ° C for 5 minutes .
2 . Once cooked , remove from the steam oven and place into a bowl of water with ice to chill quickly .
3 . Whilst the eggs are cooling , mix the haggis , sausage meat , parsley , thyme and salt together in a large bowl .
4 . Peel the chilled eggs . Lay four large squares of cling film onto a clean work surface . Divide the haggis mixture out between the cling films and flatten to a thin disc ( enough to wrap all the way around one egg ).
5 . Place an egg in the centre of each haggis disc . Bring the cling film up around the eggs and very carefully mould the haggis around the eggs . Repeat with all of the eggs and leave to chill in the fridge .
6 . Preheat a large pan of oil or a deep fat fryer to 170 ° C .
7 . To make the hollandaise , half fill a medium saucepan with water , place a glass bowl on top of the pan . Heat the water in the pan until just simmering . Add the egg yolks to the bowl and three teaspoons of cold water . Whisk until light and creamy and a trail of mixture remains on top . In a small saucepan heat the vinegar , peppercorns , bay leaf and juniper berries . Heat the butter in a saucepan , then gradually whisk into egg yolk mixture , then add the strained vinegar to taste . Take off heat and cover .
8 . Place the remaining two eggs into a large bowl and whisk . Remove the cling film from the haggis and roll well in the flour , followed by the egg wash , finishing with the breadcrumbs . Repeat with the remaining eggs .
9 . Place into the preheated oil and cook each Scotch egg for 4 - 6 minutes or until a dark golden brown colour . Season with salt and pepper .
10 . Place a pool of hollandaise into the centre of four plates and place a Scotch egg on each . Garnish with the mustard cress .
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