Black Pudding Scotch Eggs With Beetroot Relish | Donal Skehan | Black Pudding .Club

Name: Black Pudding Scotch Eggs With Beetroot Relish | Donal Skehan | Black Pudding .Club
Ingredients: Panko; Donal Skehan; 8 Eggs (at room temperature); 1 tbsp Sunflower Oil; 1 small Onion , finely chopped; 4 tbsp finely chopped Apple; 400g Pork Sausage Meat; 200g Black Pudding , casing removed & crumbled; Sea Salt and freshly ground Black Pepper; 2 Eggs; 2 tbsp Cream; 50g Seasoned Flour; 100g Panko Breadcrumbs (dried and toasted) *1; Vegetable Oil, for deep frying; Fresh watercress sprigs, to garnish; Beetroot relish, to serve; 450g Beetroot , peeled & grated; 1 large cooking Apple , peeled, cored and grated; 1 Onion , finely chopped; 50g light Muscovado Sugar; 225ml White Wine Vinegar; Leave to cool a little, then pack into hot sterilised jars. Seal and cool. Leave for at least 1 week - up to 3 months is best. Spoon into a bowl and use as required.; Fold in the black pudding trying not to break it up too much and season to taste.; Beat the eggs in a shallow dish with the cream.; When ready to serve, heat the sunflower oil in a deep-fat fryer to 180°C and cook the scotch eggs for 4-5 minutes or heated through, crisp and golden brown. Drain on kitchen paper.; Panko is a Japanese style crumb traditionally used for deep frying. The main difference to a 'standard' breadcrumb is that it is made from bread without the crusts.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon; Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon; Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon; Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon

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There are several recipes for Scotch Eggs but we really like this one by Donal Skehan. The addition of apple to the filling and the accompanying beetroot relish make this easy to prepare dish even...

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Ingredients

Panko
Donal Skehan
8 Eggs (at room temperature)
1 tbsp Sunflower Oil
1 small Onion , finely chopped
4 tbsp finely chopped Apple
400g Pork Sausage Meat
200g Black Pudding , casing removed & crumbled
Sea Salt and freshly ground Black Pepper
2 Eggs
2 tbsp Cream
50g Seasoned Flour
100g Panko Breadcrumbs (dried and toasted) *1
Vegetable Oil, for deep frying
Fresh watercress sprigs, to garnish
Beetroot relish, to serve
450g Beetroot , peeled & grated
1 large cooking Apple , peeled, cored and grated
1 Onion , finely chopped
50g light Muscovado Sugar
225ml White Wine Vinegar
Leave to cool a little, then pack into hot sterilised jars. Seal and cool. Leave for at least 1 week - up to 3 months is best. Spoon into a bowl and use as required.
Fold in the black pudding trying not to break it up too much and season to taste.
Beat the eggs in a shallow dish with the cream.
When ready to serve, heat the sunflower oil in a deep-fat fryer to 180°C and cook the scotch eggs for 4-5 minutes or heated through, crisp and golden brown. Drain on kitchen paper.
Panko is a Japanese style crumb traditionally used for deep frying. The main difference to a 'standard' breadcrumb is that it is made from bread without the crusts.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon
Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon
Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon
Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon