SCOTCH EGGS WITH PINE FOREST SALT
Enjoy a fusion of flavours by adding a sprinkle of Pine Forest Salt to this scotch egg recipe, created for us by Ed Cudlipp, known as ‘Cud Cooks,’ using turkey mince and a dash of cranberry sauce. Surprise and delight family and friends with this fragrant mix that can be easily added to Robert Welch salt and pepper mills. Pine Forest Salt is a subtle seasoning for any occasion and that perfectly pairs with this delicious scotch egg dish.
INGREDIENTS:
Scotch Eggs (makes 4)
750g turkey mince (with suggested fat content of 7%)
150g pancetta or pork fat (as turkey mince is quite lean so this will ensure your finished scotch egg is not dry)
250g panko breadcrumbs
8 eggs
Cranberry sauce
Pine Forest Salt
20g sea salt flakes
1 tsp dried sage
1/2 tsp dried rosemary
1 tsp dried thyme
2 juniper berries, crushed into small chunks
METHOD:
1. Add 4 eggs to boiling water and boil for 6 minutes (the yolk should be jammy/ runny, with a firm white). Remove and immediately place in a large bowl of ice water to stop them cooking further. Once cool, peel and set aside.
2. Make the Pine Forest Salt by crushing the juniper berries into small chunks using a pestle and mortar or carefully with the back of a knife. Add the crushed juniper berries, sea salt crystals, dried sage, dried rosemary, and dried thyme to your Robert Welch mill.
3. Finely dice the pancetta (or pork fat) into a mince, and combine this with the turkey mince, 1 egg, and Pine Forest Salt, and thoroughly combine in a bowl.
4. Divide the mixture into 4 equal size balls and flatten the balls out into patties that are about 1cm thick. Brush the top face of the patties with 1 tbsp of cranberry sauce.
5. Place an egg in the centre of each patty, and wrap the egg in the meat, forming them into balls with the eggs sealed inside.
6. Whisk 3 eggs in a shallow dish. Take each ball, cover in egg mixture, then in panko breadcrumbs, then back in the egg, and again in the breadcrumbs. Repeat with each ball.
7. Heat vegetable (frying) oil to 160°C and fry the scotch eggs for about 12-15 minutes until golden brown and cooked through to the egg.
8. Remove from the oil and place on a rack to allow excess oil to drip.
Serving
1. While hot, slice the scotch eggs in half.
2. Top with a small dusting of Pine Forest Salt and serve with cranberry sauce.