Black Pudding Scotch Eggs With Beetroot Relish | Donal Skehan
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.blackpudding.club.
Cooking tools:
- Sterilised jars
- Heavy-based pan
- Saucepan
- Slotted spoon
- Mixing bowl
- Iced water bowl
- Nonstick skillet
- Dish
- Spoon
- Whisk
- Tray
- Plastic wrap
- Deep-fat fryer
- Paper towel
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Measuring cup
- Kitchen scale
- Colander
- Plate
- Mason jar
- Stove
- Refrigerator
- Paring knife
- Fine-mesh sieve
- Pastry brush
- Kitchen timer
Ingredients
- 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
- 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
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