Head chef and general manager of The George at Burpham pub in West Sussex, Martin Bull, told The Morning Advertiser (The MA) the plate was a “standout” item on the menu.
“Everyone loves a scotch egg in a pub whether it’s as a starter, a meal or a quick snack with a pint after walking the dog and this is a great game flavoured Scotch egg.
Light meal
“We always have a variation of Scotch egg on our menu, lamb merguez, chorizo, black pudding or wild boar, but we always use venison in game season.
“It has a strong meat taste which is offset by the sweet quince aioli. We use Calcott Farm in Storrington for all our game as they have great produce, are local and always there to help”, he said.
In addition, the head chef advised the dish pairs well with a “good red wine”, such as the Adegas Guimaro from Galicia, and a side of hand cut chips as a light meal.
Switching up
The dish, which can be prepared ahead of time and deep or shallow fried to order, costs around £35 to make 45 portions, equating to £1.27 a portion with the aioli.
Bull explained both the Scotch egg mix and quince aioli can be kept in the fridge for three days when pre-prepared.
The George sells some 90 Scotch eggs a week for £9 per plate. To switch up the recipe, Bull recommended operators could serve with a different aioli or dip.
Quince aioli
Ingredients:
- 130g egg yolk
- 10 garlic cloves
- 350g quince paste
- 50g Dijon mustard
- 100ml lemon juice
- 900ml rapeseed oil
Method:
- Mix all ingredients except for oil in a food processor
- When all ingredients are combined and paste looking slowly add the oil whilst still mixing
Scotch egg
Ingredients:
- 2.5kg venison mince
- 1.25g sausage meat
- Half a bunch each of fresh rosemary, sage and thyme (finely chopped)
- 2.5 tablespoons of ground juniper berries
- 20 eggs
Method:
- Mix all ingredients except the eggs in a food processor and roll into 90g balls
- Boil the eggs for 5 minutes and 45 seconds then plunge into iced water and peel when cooled
- Press the 90g balls flat, add the eggs and roll the meat around them
- Pané the rolled meat and egg with flour, egg wash and breadcrumbs
- Deep or shallow fry for three minutes then finish for three minutes in a 180-degree oven
- Serve with the quince aioli and hand cut chips or salad
To take part in The MA’s Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.
