Food Busker hits up Camden Lock to cook up a British classic, the Scotch Egg. Jonny from The Craft Beer Channel and his eyebrow are on hand to help. The people of Camden should go mad for this one. What would you pay?
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400g pork mince
150g black pudding
½ a white onion
Sprig of thyme
1 tbsp garlic granules
1 tbsp cayenne pepper
1 tsp nutmeg, grated
For the pane
Heat a pan of water over a high heat until boiling, and add the eggs. Cook for 4 minutes. Remove, and place into ice cold water. Peel in the water when cold – this wil make peeling easier.
Place the pork mince in a large bowl. Finely dice the black pudding and white onion and add to the bowl. Remove the leaves from the thyme and add too, with a pinch of salt and some freshly ground black pepper, before mixing with your hands to incorporate the ingredients. Add the garlic granules, cayenne pepper and nutmeg and mix again.
Cover your chopping board with cling film. Place a handful of the pork mixture on the centre of the board, and cover with another piece of clingfilm. Gently spread the mixture to create a thin, even patty, a few millimetres thick. Remove the top layer of clingfilm and place your first egg in the centre. Using the clingfilm layer to help you, mould the meat around the egg and seal it, removing any excess mixture from the edges. Keep teasing the meat around the egg until it is fully encased. Repeat with the other eggs.
Decant a little plain flour into a bowl. In another whisk an egg with a dash of milk until runny. Decant the breadcrumbs into a third bowl.
Roll each egg in the flour, and then dip in the egg wash, ensuring it is fully coated. Drain any excess egg off over the bowl, before rolling in breadcrumbs. Again, ensure that it is fully coated. Set aside, and repeat for the rest of the eggs.
Heat a large pan filled with vegetable oil over a medium/high heat, or use a deep fat fryer. The oil needs to hit 190°C – it is ready when a breadcrumb dropped into the oil sizzles violently on contact.
Gently drop the scotch eggs into the hot oil one by one, and cook for 3-4 minutes until a deep golden brown. Repeat with the rest of the scotch eggs.
Sliced into, the scotch eggs should still be runny on the inside. Serve with HP sauce on the side.