Lincoln Sausage Scotch Egg with Roasted Cauliflower and a Smoked Bacon Cream
Brought to you by award-winning chef, Darren Rogan, a delicious, warming winter dish, bursting with flavour and made from fresh, local, seasonal ingredients
For the Scotch Egg
Ingredients
1 large free-range egg (cooked in boiling water for 6 minutes, cooled and peeled)
60g Lincolnshire sausage meat
50g seasoned plain flour
50g breadcrumbs
1 large egg (beaten)
Maldon sea salt
Method
- Heat fryer or oil to 160°c.
- Place the sausage meat ball between two pieces of cling film and flatten.
- Peel off the top layer of cling film and place the egg on top of the sausage meat and use the remaining cling film to help roll the sausage meat around the egg, moulding it into a circle shape.
- Put the beaten egg, flour, and breadcrumbs into three separate bowls. Roll the sausage meat encased egg in the bowl of flour, then in the bowl with the beaten egg and finally in the breadcrumbs.
- Repeat the process for a second time placing the sausage meat eat in each bowl.
- Deep-fry the scotch eggs for 6 minutes until golden and crispy.
- Remove the cooked eggs from the oil and place on a piece of kitchen paper to absorb any excess oil.
- Leave to rest for 3 minutes before serving.
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Cauliflower
Once you’ve put the eggs to one side, it’s time to start the cauliflower
Ingredients
3 florets of cauliflower
rapeseed oil
Maldon sea salt
Method
- Pre heat the over to 180°C.
- Fry the cauliflower in a pan on the hob with oil and salt until nicely coloured.
- Place on a foil-lined tray and place into the oven for 8-12 minutes and move onto the sauce.
Darren uses the NEFF Slide&Hide Oven
No other oven gets you closer to your food. As the name suggests, the NEFF Slide&Hide has an innovative door design – it slides and hides smoothly under the oven cavity.
This makes tasting, basting and monitoring your food easier than ever. Checking how a tray of roasting veg is coming on becomes a very quick and easy task so you can get on with on creating a delicious sauce on the hob.
For the Sauce
Ingredients
1/2 shallot (peeled and finely diced)
dry-cured streaky smoked bacon (cooked and finely diced)
50ml chicken stock
150ml double cream
2g chopped parsley
2g chopped chives
Maldon sea salt
Method
- Start by sweating off the shallot in a saucepan.
- Add chicken stock to the pan and reduce until it’s about three quarters of the volume.
- Add the cream and bacon and bring to the boil.
- Finish with the herbs and seasoning to taste.
To Serve:
After its finished resting, cut your scotch egg in half and season with sea salt. Spread some of the prepared sauce on a plate, place both halves of the scotch egg on top of the sauce and add the roasted cauliflower. Serve immediately and enjoy!
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