insideKENT Magazine Issue 93 - December 2019 | Page 98

FOOD+DRINK
M A K E A H E A D CHRISTMAS CONT.
The King’s Head’s Turkey Scotch Eggs
www.kingsheadwye.com
Makes 6 scotch eggs
Ingredients: Method For the casing
• 250g turkey mince
• 100g smoked back bacon minced
• 4 sprigs of thyme
• 1 tsp mixed spice
• Salt & pepper
• 1 whole egg 1. In a pan of boiling water place the 6 eggs and cook for 6
and a half minutes, once cooked place in iced vinegar water
and peel whilst warm, then put to one side. 7. Now you roll each scotch egg, one at a time in the flour,
then egg and finally breadcrumbs, put to one side can keep
in the fridge overnight if needed.
2. Place all ingredients for the relish into a pan on medium
heat, leave to cook till sticky and reduced (like a jam). 8. Now if you do not have a deep fat fryer you can shallow
fry in a pan over a medium heat, colour all sides evenly and
place in hot oven for 2-4 minutes, the yolk should be runny
when you cut them open to serve.
For the coating
• Flour
• Breadcrumbs
• 1-2 eggs
For the relish
• 250g fresh cranberries
• Juice & zest of 2 oranges
• Half tsp of mixed spice
• Half tsp chilli flakes
• Half tsp ground nutmeg
• 1 star anise
• 2 cloves
• 100g sugar
98
3. Place all ingredients for the casing into a bowl and mix
well together.
4. Take your casing mixture and put into 6 equal balls.
5. Take one of these balls and place between 2 sheets of
greaseproof paper and press down until flat (make sure it
hasn’t stuck at this point). Place your peeled cooked egg
and shape into a scotch egg (be very careful not to split the
egg!!). Repeat this with all the eggs.
6. You then need to set up your pana kit which consists of
three separate containers, the first flour, second whisked
eggs and third breadcrumbs.
9. To serve, spoon your relish (warm or cold) onto
your plate, cut scotch egg open and dress over the top of
your relish, add a touch of salt & pepper in the yolk to
finish it off.