‘Bull’s Eyes’…..Scotch Eggs with Rosemary salt chips

Scotch Eggs
Eggs n Chips ©rory kelly

The greatest Scotch Eggs I ever had I shared with a Great Dane called Frank.

Frank was the big pooch that belonged to the pub I was having lunch in – The Sheaves Inn was an 18th century Highway staging stop converted into a pub and was located just outside Cartmel in Cumbria, North West England. The pub served some serious food and was ‘dog friendly – gotta love the Brits for that – we need to sort that out over here!

Anyhoo – as mentioned this Scotch Egg was a monster and was served with a side of rosemary salted chips and pint of Abbot Ale – I shared all of this with Frank including the ale which the bar maid told me was Frank’s house favourite. Apart from my new pal Frank what made this one of the most memorable Scotch eggs was the fact that it was crusted with Parmesan cheese…this brought things to the next level and resulted in a tug of war between me and a great Dane for the final piece of Scotchie…..guess who won……………yeah, I never loose when it comes to food…nice try Frankie baby 🙂

WHAT YOU NEED – for 2 Bulls eyes

2 Free range eggs + 1 for egg washing

6 top quality pork sausages

6 medium Maris Piper spuds

Breadcrumbs

100 grams Parmesan cheese grated

Fresh rosemary

100 grams plain flour

HOW YOU DO IT

Step1: Hard boil the eggs – (this is my own preference, go runny if you wish), cool in cold water and peel.

Step2: Next split the sausages and remove the meat – sling the skin. Divide the meat in two and form two round discs about 2 cms thick.

Step3: Plonk the eggs dead centre of the meat and bring it up and encase the eggs entirely in the sausage meat.

Step4: Next set up 3 dishes, one for flour, egg-wash and then breadcrumbs. To make the egg wash crack an egg into a dish and add a splash of milk then combine with a fork and to super charge the breadcrumbs combine them with the Parmesan cheese.

Step5: Next to bread up the eggs – roll the balls of meat in the flour, then completely cover with the egg wash then finally dunk into the bread crumbs covering the meat balls completely. The eggs can now go into the fridge until you are ready to fry.

Step6: To make the rosemary chips power boil the spuds until cooked through then cut into discs about 1 cm thick, cool completely and make sure they are dry. Get a roasting tray and add a lug or two of olive oil and scattering of salt, add in the spuds and sling into a 180c oven for 30 minutes.

Step7: When the spuds go in to roast bring a deep pot of veg oil up to 190c – deep fry the scotch eggs until the bread crumbs are nicely browned then add to the oven with the spuds and cook out – the full 30 minutes will do it.

Serve the eggs with a good English mustard and a killer slaw.

FEEL LIKE A BEER? TRY THIS:

McGARGLES – GRAVY MAEVEY’S PILSNER

 

 

 

 

 

 

 

11 thoughts on “‘Bull’s Eyes’…..Scotch Eggs with Rosemary salt chips

    1. Thanks, a method all the way from Puglia!! Italian spuds, cooked the day before left uncovered in the fridge to form a bit of waxy skin then roasted at gas mark ‘hell’ with plenty of olive oil!!

    1. Thank you 🙂 we still have weird attitude to digs here in Ireland that really annoys me and is really obvious when I go to places like Wales and England! Thankfully though it is changing in parts with more Dog friendly services like accommodation, pubs and even work places…the company I work for (US) actively encourages dogs in the workplace 🙂

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