Tag Archives: british

Cooking like Heston: Scotch Eggs

  • Facebook
  • Twitter
  • Google
  • StumbleUpon

Scotch EggsI’ve been inspired by a new British series, How to Cook Like Heston. Each episode focuses on a key ingredient: Beef, Eggs, Chocolate, etc done by Heston Blumenthal, chef/owner of the 3-Michelin star Fat Duck in London. This latest episode I saw was all about eggs, so i’ve done his scotch eggs. Later this week I’m hoping to do a few other egg dishes, but for now, I give you Heston’s scotch eggs – soft boiled eggs, wrapped in sausage and coated with bread crumb – which as you will note by the photograph, still have a somewhat runny yolk. Hard to imagine for an egg that has been boiled, deep-fried and then baked. The key is cooking at the right temperature. You soft boil the egg by getting the egg and water right to boiling, cover the pot and let sit for 3 minutes, then stop the cooking with an ice bath. Deep fry at 190c(375F) until just golden brown and then bake for 10 minutes at 190c(375F). My yolk is a little hard, which I think must have happened in the boiling process considering that the other two temperatures were spot on.

Heston’s recipe can be found here. I’ve reprinted it below with the conversions (damn metric system!!)


Scotch Eggs

Scotch Eggs

Scotch Eggs

Scotch Eggs

Scotch Eggs

Scotch Eggs

Scotch Eggs


Scotch Eggs
Serves 8

INGREDIENTS
10 medium eggs
450g (1lb) good-quality sausages, skins removed
½ tsp smoked paprika
2 tsp cornflour
45g (3/8 cup) French’s mustard
Salt and black pepper
Plain flour
50g (1/4 cup) whole milk
125g (5/8 cup) breadcrumbs (If you use coarse breadcrumbs, blitz them in a food processor for approximately 5 seconds to create a coarse powder so the crumbs don’t absorb too much fat during frying.)
Groundnut oil, for deep-frying
Method

Preheat the oven to 190ºC/gas mark 5 (375F). Put 8 of the eggs into a pan in which they fit in a single layer. Add enough cold water to cover the eggs by 3cm and cover with a lid then place the pan over a high heat.

Once the water comes to a boil, remove the pan from the heat and allow to stand for 3 minutes. In the meantime, fill a bowl with ice and cold water and after the 3 minutes, transfer the eggs to the iced water. Leave to cool for 10–15 minutes.

Place the sausage meat in a food processor with the smoked paprika, cornflour, mustard, and a splash of cold water. Season with salt and freshly ground black pepper and blitz together. Divide into eight balls, approximately 55g (about 3tbsp) per portion.

Once the eggs are cool enough to handle, carefully peel off the shells using a teaspoon.

Flatten each portion of sausage meat between two sheets of clingfilm into a circle, then remove the top layer of clingfilm. Place an egg in the centre of each sausage meat circle. Wrap the sausage meat around the egg, by bringing all of the edges together and twist the top of the clingfilm. Press the edges to seal but don’t press too hard. Place in the fridge for 20 minutes.

In the meantime, put some plain flour into a small bowl and season it with salt and freshly ground black pepper. Beat the remaining eggs in a second small bowl and stir in the milk. Put the breadcrumbs into a third bowl. Roll each coated egg in the flour, gently tapping off any excess, then dip it in the beaten egg. Finally, roll it in the breadcrumbs, making sure that all sides are coated. Place the eggs in the fridge for 15 minutes.

Heat a deep fat fryer to 190ºC (375F) or place a deep saucepan of oil over a high heat until it reaches this temperature.

Fry the Scotch eggs two at a time for 2 minutes until golden brown. Remove from the oil with a slotted spoon and place on a cooling rack over a baking tray. When all the eggs have been fried, place the tray in the oven for an additional 10 minutes. Serve immediately while the yolks are still runny

  • Facebook
  • Twitter
  • Google
  • StumbleUpon

Dub Pies: Windsor Terrace, Brooklyn

  • Facebook
  • Twitter
  • Google
  • StumbleUpon

An Australian meat pie is an iconic part of Australian cuisine, right up there with Shrimp the barbie (sorry, bad joke). A few shops have popped up in the NYC area including DUB (Down Under Bakery) Pies in Windsor Terrace.

I was greeted at this little shop by a couple of quirky and funny girls who liked to crack little jokes. It was quite amusing. The pies, were warm, flaky and tasted pretty good.

DUB Pies
The Pie Shop
211 Prospect Park West
Brooklyn, NY 11215

DUB Pies, Windsor Terrace, BKLYN

DUB Pies, Windsor Terrace, BKLYN
Steak and Cheese Pie

DUB Pies, Windsor Terrace, BKLYN
Sausage Roll

DUB Pies, Windsor Terrace, BKLYN
Flat White – sort of like a cappuccino but with less frothy milk and more of a dense smooth and velvety froth.

  • Facebook
  • Twitter
  • Google
  • StumbleUpon

The Heart Attack in Soho: Soho, London, UK

  • Facebook
  • Twitter
  • Google
  • StumbleUpon

When I think of British food, I think of 2 things (well 3 but I’ll get to that in a later post), Fish & Chips and The Full English Breakfast. Today I bring you two great, no frills places in the Soho area of London. The first is The Breakfast Club which does an array of English and American breakfast foods including pancakes and waffles. But the star here is called “The Full Monty”, which is the full english breakfast. This consists, almost always of: Eggs (typically fried), sausage, bacon, baked beans, tomato, mushroom and a hearty thick toast.

The Breakfast Club Soho - London, UK

The Breakfast Club Soho - English Breakfast

The second place was called Fish & Chips and this is about all they sell with the exception of a few other side things like onion rings. Its really a no frills diner, low lit and doesn’t look like much but their fish & chips are not to be reckoned with.
Fish & Chips - Soho, London, UKFish & Chips - Soho, London, UK

And just for a little added cholesterol and clogged arteries. Here’s a Steak and Ale Pie from some random place. It wasn’t that good really but I think there was potential for something better if I’d had more than a day in London.

Steak & Ale Pie

Related Posts with Thumbnails
  • Facebook
  • Twitter
  • Google
  • StumbleUpon