Recipes

Scotch Egg with Gin and Tonic Crème Fraiche

Field mushrooms filled with quenelles of pâté wrapped in foil

Stockists

  • Sainsbury’s
  • Morrisons
  • Asda
  • Tesco

 

SCOTCH EGG WITH GIN AND TONIC CRÈME FRAICHE

While the scotch egg as we know it today is actually said to have been created in Yorkshire, we’ve drawn from the wealth of growing independent Scottish brewers, to bring you this vegetarian Scotch egg with gin and tonic crème fraiche.

Ingredients

MUSHROOM MIX

  • 113 g Castle MacLellan Oven Roasted Mushroom Pâté
  • 1 handful of parsley chopped
  • 30 g breadcrumbs

GIN AND TONIC CRÈME FRAICHE

  • 100 g crème fraiche
  • 5 ml lemon juice
  • 25 ml gin
  • 25 ml tonic water
  • Salt and pepper

ADDITIONAL INGREDIENTS

  • 100 g flour
  • 3 eggs
  • 1 egg beaten
  • 100 g breadcrumbs
  • 500 ml vegetable oil for deep frying
  • Mixed salad leaves
  • Lemon wedges
  • White vinegar
  • Salt

Instructions

  1. Mix the pâté, parsley and breadcrumbs together in a bowl and set aside.
  2. Mix the gin and tonic crème fraiche ingredients together in a bowl and chill until ready to serve.
  3. Place a medium-sized pan of water on to simmer, add the eggs to the water and cook for 6 minutes. Cool under running water.
  4. Carefully peel the eggs.
  5. Spread the mushroom mix onto some cling film and top with cling film. Roll out to approximately 4mm thick.
  6. Wrap the eggs in the mushroom mix being gentle so as not to burst the eggs but fully wrap them.
  7. Place the flour, beaten egg and breadcrumbs in separate bowls. Coat the covered eggs in flour, then egg and then breadcrumbs.
  8. Bring the oil to temperature in a large pan. Place the eggs in the hot oil and cook for 5 minutes, until golden. Remove from the oil and place on a kitchen towel to remove any excess oil. Season to taste.
  9. Serve with dressed salad leaves and gin and tonic crème fraiche.

 

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Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905

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