AuthorJason AthertonJason Atherton has teamed up with speciality egg brand Heritage Breeds to create this tasty little number. This recipe uses the Heritage Breeds Speckled Quail egg, which has been handpicked from British farms. The eggs are produced in smaller free-range flocks and not only look but also cook and taste impeccable.
For the Scotch egg, fill a bowl with cold water and ice and put to one side. Put a pan of water on to boil. When the water is boiling, add the Heritage Breeds quail eggs gently and cook for 2minutes and 20 seconds, the water must be on a rolling boil. Take the eggs out and chill in the prepared iced water and peel.
Sweat the onions and garlic down in a pan so they do not have any colour, and then add the sage and thyme. Chill the onions and then mix with the sausage meat together and season.
Place cling film onto the surface and roll the sausage meat out until 4mm thick, score with a knife into 20 portions. Coat a whole egg evenly with the sausage meat by using clingfilm to manoeuvre the meat. Smother the egg in panko breadcrumbs (breadcrumbs one word) until fully covered..
Preheat the oven to 130C/250F/gas mark 1.
For the braised lentils, roast off the pancetta in a deep frying pan to release the fat, when golden brown remove and drain off the fat. Add the onion and garlic in the pan and cook off until soft. Add the pancetta back into the pan and then add the lentils, Madeira, chicken stock and chicken gravy to the pan.
Cover with greaseproof parchment and bake in the oven for approximately 40 minutes. Remove and check the lentils are tender if not continue cooking. Leave lentils in sauce to cool down.
For the salad cream, pour all the dry ingredients in a bowl and mix together. Whisk the eggs and vinegar and cook over a bain-marie until it thickens. Remove from the heat and add the double cream and dry ingredients. Cool before chilling.
Cut two small slices of smoked black pudding and fry. Deep-fry the Scotch egg and cut in half, season with salt and black pepper. (Alternatively, shallow fry in a frying pan).
Take one baby gem and cut into quarters. Place two pieces of baby gem on each plate, then add the Scotch and black pudding. Dress with the braised lentil vinaigrette. Garnish with picked frisee and red chicory.
Ingredients
Directions
For the Scotch egg, fill a bowl with cold water and ice and put to one side. Put a pan of water on to boil. When the water is boiling, add the Heritage Breeds quail eggs gently and cook for 2minutes and 20 seconds, the water must be on a rolling boil. Take the eggs out and chill in the prepared iced water and peel.
Sweat the onions and garlic down in a pan so they do not have any colour, and then add the sage and thyme. Chill the onions and then mix with the sausage meat together and season.
Place cling film onto the surface and roll the sausage meat out until 4mm thick, score with a knife into 20 portions. Coat a whole egg evenly with the sausage meat by using clingfilm to manoeuvre the meat. Smother the egg in panko breadcrumbs (breadcrumbs one word) until fully covered..
Preheat the oven to 130C/250F/gas mark 1.
For the braised lentils, roast off the pancetta in a deep frying pan to release the fat, when golden brown remove and drain off the fat. Add the onion and garlic in the pan and cook off until soft. Add the pancetta back into the pan and then add the lentils, Madeira, chicken stock and chicken gravy to the pan.
Cover with greaseproof parchment and bake in the oven for approximately 40 minutes. Remove and check the lentils are tender if not continue cooking. Leave lentils in sauce to cool down.
For the salad cream, pour all the dry ingredients in a bowl and mix together. Whisk the eggs and vinegar and cook over a bain-marie until it thickens. Remove from the heat and add the double cream and dry ingredients. Cool before chilling.
Cut two small slices of smoked black pudding and fry. Deep-fry the Scotch egg and cut in half, season with salt and black pepper. (Alternatively, shallow fry in a frying pan).
Take one baby gem and cut into quarters. Place two pieces of baby gem on each plate, then add the Scotch and black pudding. Dress with the braised lentil vinaigrette. Garnish with picked frisee and red chicory.