Reel by Ben Shewry
Ben Shewry@benshewry Recipe: Attica Summer Camp Scotch Eggs Scotch Eggs! But make it different. This version trades the usual sausage meat for pork mince and Chinese sausage combined with sticky rice, around a soft-boiled egg. Grilled, caramelised, and basted with Hoisin- best served with extra sauce, shoestrings and a sharp coleslaw on the side. Makes 6 Scotch eggs Ingredients 1 cup of glutinous rice (soaked in cold water overnight) 4 eggs 800g pork mince, full fat (not lean) 200g Chinese sausage (Lap Cheong), finely chopped 3 garlic cloves, crushed 2 spring onions, finely sliced 1 tsp palm sugar, finely chopped ½ tsp Knorr chicken powder (or any stock powder you already have) 1 tbsp soy (I used mushroom soy) 1 egg white ½ tsp white pepper, freshly ground 1 tsp salt 2 tbsp neutral oil 4 tbsp Hoisin sauce, plus extra for serving Method 1. Steam rice for 45 minutes, or until tender. Remove from the steamer, cool, and place in an airtight container to prevent it from drying out. 2. Bring a small saucepan of water to the boil, and soft boil eggs for 6.5 mins, then remove and place in an ice bath to cool. Gently peel under cold running water. 3. In a large bowl combine cooled rice, pork mince, Chinese sausage, garlic, spring onion, palm sugar, Knorr, egg white, white pepper and salt. Mix vigorously with your hands for 5 minutes until very well combined and emulsified and looks like sausage meat. 4. Divide the mixture into 6 even portions. Roll each into a rough ball and press down in the centre to make a nest in your hand. Place an egg in the centre and gently wrap the meat mixture completely around the egg, making sure to join any cracks. 5. Place scotch eggs on a tray and refrigerate for 1 hour to firm up. 6. Coat eggs with oil and grill on a BBQ or in a pan for about 15–20 minutes until deeply caramelised and the meat is cooked through. Once cooked, baste eggs with Hoisin sauce. Remove from grill and rest for 5 minutes before serving. 7. Serve with extra Hoisin sauce if you like. These are also excellent baked or deep fried. I like to eat these with a sharp vinegary coleslaw, alongside a healthy amount of fries. #chef #scotchegg #recipe #atti
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@ben__trueman Topping off over coals 😮💨🤌🏼
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@heyjobo @antspickspics
@blakehadrianvideography I made about a thousand of these at Attica summercamp, finicky but follow the process and it's satisfying to get right. Awesome recipe Ben!
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@cheeky_shel I bloody LOVE Scotch Eggs, especially hot and gooey ones!! 🤤 I wish they were more of a thing in Australia. 😭💔 I’m in the UK at the moment, so I’ve been getting my fill of the cold ones. I need to find a Pub that has them where I am, in Kent!! 🇬🇧🥰❤️ Have they always been a thing in NZ? Is Aus just late to the game? 🤔
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@theyorkshiregourmet Yum 😍
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@pjet666 Where’d you get that chopping board from?
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@amusagram Ugh! Give me a dozen please 🤤🤤🤤
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@victorialeehamilton I remember making Scotch Eggs. For the first time in home ec with Mrs Marshall and I have made them many time since 😃.
@catbowdern as soon as i saw this i wanted a recipe.. Thanks
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@chefandydavies Wow 😮
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@amadan_mor Best one I've had was in the Southampton Arms in Kentish town/Highgate, london. Ale, cider, meat. Well worth a visit
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@dpbunny I don’t have a charcoal burner handy. How about in the airfryer?
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@wheely90 Omfg i want this for dinner
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@by_paulwilson Breakfast of champions 👏👏👏😢
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@jason.baran.9 ❤️🔥🔥
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