19th October 2021
#Chef #Food & Drink
My name is Matteo Perra a Young’s chef and I’ll be sharing one of my favourite autumnal recipes with a twist.
I’ve been a chef for Young’s for many years and I would always create my menus using ingredients that are in abundance at that moment in time, with the Game season in full swing I’ve created a venison, wild boar and cardamon Scotch egg, my take on arguably the best traditional British bar snack..
Did you know? The largest scotch egg weighed 6.2 kg (13 lb 10 oz)
? In a large pan of water cook the egg for 5 minutes and drain and let it cool down in iced water. Peel the egg and set aside.
? Mix the venison and the wild boar meat with thyme and ground cardamom, add a pinch of salt and pepper.
? Divide the mix into a meatball and flatten each one into a disc shape. Wrap the egg into the meat, and close it, ensuring that the egg is completely covered.
? Roll the mix in the flour, beaten egg and then panko breadcrumbs.
? Deep fry the egg for few minutes until the panko is golden.
? Finish in the oven for 10 minutes.
There you have it, the British pub classic – The Scotch Egg. Of course, if you don’t want to have a ‘crack’ at it at home you could always roll on down to your local Young’s to see what seasonal dishes they have on offer.
