Mya Lacarte's summery Scotch eggsBy Justin le Stephany
April 24, 2012
A staple ingredient of picnics, the Scotch egg is a taste of summer in a delicious meat and breadcrumb case.
Here, Justin le Stephany from Mya Lacarte in Caversham gives a decadent recipe for you to try. It’s time to pack up the basket and get stuck in.
London department store Fortnum and Mason claims to have invented the Scotch egg in 1738, the days of horse-drawn travel, but they may have been inspired by the Moghul dish Nargisi Kofta (Narcissus Meatballs).
The earliest printed recipe is the 1809 edition of Mrs Rundell’s A New System Of Domestic Cookery. Mrs Rundell – and later 19th Century authors – served them hot, with gravy.
Mya Lacarte’s own version originated a few months ago via an ‘egg off’ between head chef Matt Hynes and sous chef Justin le Stephany which produced the recipe you see below, using locally sourced venison mincemeat.
Matt would like to scotch rumours that Justin’s recipe was the winner.
He quips: “I beat him fair and square, no yolk!”
An oeuf of that.
Mya Lacarte’s Home Made Venison Scotched Egg
6 fresh free range eggs
1 egg yolk
100g minced venison
1 onion (finely chopped)
25g of sugar
1 tsp of English mustard
2 cloves of garlic (finely sliced)
1 sprig of thyme (use the leaves only)
1 sprig of rosemary (use the leaves only)
25g plain flour
Dash of olive oil
100g of breadcrumbs
Salt & pepper
How the magic works:
Prepare a bowl of ice cold water. Take 4 eggs and boil them for 5 minutes precisely, and then plunge them into your iced water and leave until completely cooled.
Add a knob of butter to a hot pan with your sugar and softly pan fry your finely chopped onion, then add the garlic. Cook a little more then allow to cool in a bowl.
In a mixing bowl, use your hands (clean them first, of course) to work your venison mince, egg yolk, mustard, onions, thyme, rosemary and your caramelised garlic onions.
Don’t forget to season.
Lay a sheet of cling film on your work surface, place your venison mixture on top and pat down to form a rectangle.
Lay another sheet of cling film over and roll flat, you’re looking to achieve roughly a 50mm thickness. Disregard your top sheet of cling film.
Peel your eggs, place them in the centre, evenly, over your venison sheet and roll over until the venison encases your eggs.
Gently slice your venison sheet between each egg and, one by one, work into a ball around the eggs using the palm of your hands. Place to one side.
Get 3 mixing bowls … in the first, place your flour and add a bit of salt and pepper.
In the second, beat together 2 eggs and a dash of veg oil.
Then, in the third, place your breadcrumbs.
Now for the production line: Roll your venison balls in the flour. Then roll them in the egg mixture.
Place to one side and allow them to rest for a few minutes, giving the egg mixture a chance to soak in (at the halfway point, turn the venison balls around for an even soak).
Finally, roll in the bread crumbs.
In a shallow fryer, cook your home-made venison scotched eggs for 6 minutes precisely. Your eggs should be a little runny and your venison meat a little pink.
Serve with your preferred garnish; some lovely spring leaves would be just perfect.
Mya Lacarte is based at 5 Prospect Street, Caversham, RG4 8JB. For more details, call (0118) 946 3400 or log on to its website, www.myalacarte.co.uk