Rabbit Carrot Gun Scotch Egg Cooking Competition
Rabbit Carrot Gun Scotch Egg Cooking Competition 2018
Wow what a day. I got entered in to Rabbit Carrot Gun Scotch Egg Cooking Competition 2018. Held for the first time last year by the wonderful Rich Huggins and his lovely wife Tricia, this is an amazing event. Thanks for the chance to do this Richard, it really was such fun – as always at your awesome restaurant. Get your self down here for amazing spread of English fare, which funnily enough does include Scotch Eggs!!!
5 Chefs and 2 ‘enthusiastic amateurs’. Oh yes, one of the Chefs happens to have a Michelin Star too – Chef Paul Longworth. Holy cow, no pressure.
So up I went against Chef Heng – Jax’s Bistro, Chef Brent Johnston – Rabbit Carrot Gun, Chef Stephan Zoisl – Chef’s Table, Chef Paul Longworth – Le Rhubarb, Chef Arif – The Mason’s Table, and the other amateur Dan Tinsley. This is going to be EPIC. Rabbit Carrot Gun Scotch Egg Cooking Competition 2018. And yes, it was awesome.
Richard gave me a couple weeks notice. I came up with an off-piste Scotch Egg recipe – Laab Moo. A Scotch Egg de-constructed Thai spicy salad. Yes indeed. Pushing the boundaries out for Rabbit Carrot Gun Scotch Egg Cooking Competition 2018. Remember Eels Are Good, Eels Are Good, the Jellied Eels Are Good? I think I have only cooked one Scotch Egg before, when doing the East London BBQ with my mate Spencer and Mr C from Shamen – r!!! I relied a lot on the experience of watching my Mum do these when I was a kid. Thanks Mum!!!
And guess what? I won the amateur contest. So I actually was a winner at Rabbit Carrot Gun Scotch Egg Cooking Competition 2018. Quit proud of myself actually. I’ll give you the recipe too, so you can also have a crack. It’s quite complex is a Scotch Egg, despite the simpleness of the dish itself. In fact, to be honest it is bloody hard. Especially getting soft boiled in the middle. WOW!!! It’s science.
Here we go.
To the recipe – easily enough here to make about 16 eggs I would think. You will need;
- 2Lb of sausage meat;
- 6 soup spoons of smoked paprika;
- 2 packs of;
- 2 finely chopped shallots;
- 2 teaspoons of finely chopped garlic;
- 4 soup spoons of fish sauce;
- 6 soup spoons of lime juice;
- A good sprinkling of salt and pepper.
Step #1 – mix all this together thoroughly and set aside.
- 12+ normal sized chicken eggs.
Step #2 – bring a pan with water to boiling. Drop in 6 eggs at a time and cook for 7 minutes EXACTLY. As soon as 7 minutes is gone, get them straight in to iced water to stop the cooking. Peel them VERY carefully. These are your soft runny yolks in the eggs.
- 1/2 cup
- soy sauce;
- fish sauce;
- lime juice;
- 1x Tbsp of sugar;
- 1/2 cup chopped coriander;
- 2-3 finely chopped chili padi.
Step #3 – mix together and pour in to serving cup – this is your dipping sauce.
- Packet or Panko breadcrumbs;
- 1/2 cup of rice – roast this off in a dry fry pan until browned, crush in to small pieces in pestle and mortar;
- 3 cups plain flour;
- 2 beaten eggs.
Step #4 – a few steps actually;
- Carefully flour the eggs – don’t over coat them though – light dusting;
- Mix the breadcrumbs and roasted rice together;
- Take a large egg cup of the mince mix and plop on to some cling film;
- Flatten this out to roughly the same thickness, and then place egg in middle and roll the mince up around it;
- Roll it about in your hands to remove any ‘joins’ so it won’t split when frying;
- Get it in the egg wash to give it a good coating;
- Then cover in the bread crumbs and rice mix, ensuring it has a full coating;
- Set aside to ‘set’.
Step #5 – deep fry on 160 degrees for 8 minutes, drain on some kitchen towel.
Step #6 – serve on a lettuce cup, with some cucumber, long beans and of course your dipping sauce!!!